1 (13 3/4 oz.) can chicken broth
1 med. potato, pared and cubed
1/8 tsp. pepper
4 tsp. flour
1/8 tsp. basil
2 tbsp. water
1 (16 oz.) can peas and carrots
1 c. cubed cooked chicken
1 c. buttermilk baking mix
1/8 tsp. poultry seasoning

Reserve 1/3 cup broth; set aside. In medium saucepan, combine remaining broth, potato, pepper and basil. Bring to boil; reduce heat. Simmer 10 to 15 minutes or until potatoes are tender. Blend flour and water; gradually add to potato mixture. Cook, stirring constantly until thickened. Drain peas and carrots, reserving 1/2 cup liquid.

Stir in chicken, peas and carrots and reserved liquid. Spoon into 1 1/2 quart casserole or three 10 ounce baking dishes. Place on baking sheet. Combine baking mix and poultry seasoning. Add reserved 1/3 cup broth; stir to form dough. Spoon over chicken mixture. Bake at 450 degrees for 10-12 minutes, or until lightly browned.