3 c. cubed cooked chicken
1 c. frozen green peas
6 tbsp. butter
1/3 c. unsifted flour
1/8 to 1/4 tsp. pepper
3 c. Bisquick mix
1 c. sliced cooked carrots
1/2 c. chopped celery
1 c. diced cooked potatoes
7 bouillon chicken cubes
5 1/2 c. milk

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

In medium bowl combine 1 cup milk and Bisquick mix and mix. Turn 2/3 of the batter into greased 9 inch square dish. Sprinkle with flour. Pat evenly on bottom and sides. Pour in chicken mix. Knead remaining dough on floured surface. Roll 1/8 inch thick. Cut into 3 inch rounds and arrange on top of chicken mix. Bake for 25 to 30 minutes or until the crust is golden brown.