3 tbsp. butter
3 tbsp. flour
2 c. chicken broth
1 can chicken-mushroom soup
2 c. diced chicken or turkey
3 carrots, cooked & diced
1 (10 oz.) frozen peas
1 tsp. salt & pepper
3 lg. potatoes, cooked

Melt butter. Add flour and allow to bubble 1 minute. Add broth and stir. Bring to a boil, simmer for a few minutes. Add soup. Drain vegetables and add sauce. Add seasoning and chicken. Pour into a deep 2 quart casserole. Preheat oven to 350 degrees.

TOPPING:

1 1/4 c. Bisquick
1/2 c. shortening
2 tbsp. butter
1 tsp. sugar
3 tbsp. sour cream

Use pastry blender to cut the shortening, butter and sugar into the Bisquick. Mix in sour cream and knead gently. Roll between 2 sheets of wax paper. Layer over chicken mixture. Bake 45 minutes. Serves 6-8.