2 med. to lg. white onions, quartered and sliced
1/2 lb. fresh mushrooms, cleaned and sliced
2 tbsp. shortening
1 can (10 3/4 oz.) cream of mushroom soup
1/2 c. milk
2 c. cubed, cooked chicken
1 c. sliced cooked carrots (or peas)
1 c. biscuit mix

Saute onion and mushrooms in shortening until soft. Combine with soup, 1/4 cup milk, chicken and carrots; pour into baking dish. Add remaining 1/4 cup milk to biscuit mix; roll dough to fit top of dish. Place on top of chicken mixture. Bake at 450 degree oven for 15 minutes. Serves 4 to 5.