1 1/2 qt. chicken stock
1/4 tsp. pepper
6 tbsp. flour
1 1/2 c. diced chicken
1/2 c. sliced mushrooms
1/3 c. sliced green olives
1/4 c. lemon juice
1/2 tsp. salt
1/8 tsp. nutmeg
6 tbsp. butter, melted
1/2 c. diced ham
1/2 c. diced cooked potatoes
1/4 c. green peas
1 can bake & serve biscuits

Heat chicken stock. Add salt, pepper and nutmeg. Separately blend flour into butter to make a roux. Add some stock to make smooth. Pour roux slowly into stock. Blend well. Simmer until thickened. Add everything but lemon juice and biscuits. Simmer 15 minutes. Spoon into casserole or baking dish. Add lemon juice. Stir into mixture. Top with biscuits. Bake at 400 degrees for 10 to 15 minutes until the biscuits are well browned. Serves 5 generously.