1/4 c. butter
1/3 c. flour
1/2 tsp. salt
Dash pepper
1 1/3 c. chicken broth
3/4 c. milk
2 c. cubed chicken
1/3 c. onion
2 c. peas & carrots

In a 10" oven proof skillet melt butter. Blend in flour, salt and pepper. Add chicken broth and milk. Cook, stirring until thickened. Add chicken, onion, peas and carrots. Simmer until bubbling. Separate 1 can biscuits into 10 biscuits and arrange over chicken mixture. Bake 20 to 25 minutes or until golden brown.