3 c. cubed chicken
1 c. cooked carrots
1 c. cooked potatoes
1 c. frozen peas, thawed
1/2 c. chopped celery
6 tbsp. butter
1/3 c. flour
7 chicken bouillon
5 1/2 c. milk
3 c. Bisquick mix
Pepper

Preheat oven to 375 degrees. In large saucepan, cook celery in butter until tender. Stir in flour, bouillon, and pepper. Add 4 1/2 cups milk, cook and stir until thick and bubbly. Stir in chicken, carrots, potatoes and peas. Remove from heat.

In medium bowl, combine remaining milk and Bisquick mix. Mix well. Turn 2/3 of dough mix into well-greased 9x13 inch baking dish. Pour chicken mixture into prepared dish. Turn remaining dough onto well floured surface, roll out and cut into biscuits. Arrange on top of casserole. Bake 25 to 30 minutes.