3 c. cooked chicken
6 sm. potatoes, quartered
4 med. onions, quartered
4 carrots, cut in strips
2 tbsp. chopped parsley
butter
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. chicken broth
1 (8 oz.) pkg. refrigerated biscuits
2 sm. yellow onions, thinly sliced

Preheat oven to 350 degrees. Cook potatoes, onion and carrots in water for 15 minutes or until tender crisp; drain well. Mix vegetables, chicken and parsley in 3 quart baking dish. Melt 2 tablespoons butter. Blend in flour, salt and pepper. Gradually stir in chicken broth and cook until sauce thickens and come to a boil. Pour over vegetable-chicken mixture. With hands, flatten biscuits and put an onion slice into the middle of each. Arrange biscuits over top of mixture and brush with a little melted butter. Bake 45 minutes or until biscuits are golden.