3 c. cubed, cooked chicken
1 c. sliced, cooked carrots
1 c. diced, cooked potatoes
1 c. frozen green peas, thawed
1/2 c. chopped celery
6 tbsp. butter
1/3 c. unsifted flour
7 tsp. chicken flavor instant bouillon
1/8 to 1/4 tsp. pepper
5 1/2 c. milk
3 c. biscuit baking mix
1 egg yolk plus 2 tbsp. water; optional

In large saucepan, cook celery in butter until tender. Stir in flour, bouillon and pepper. Add 4 1/2 cups milk. Cook and stir until thickened. Stir in chicken, carrots, potatoes, and peas; remove from heat. In medium bowl. combine remaining milk and biscuit mix and mix well.

Turn 2/3 of dough into greased 9 x 13 baking dish. Sprinkle with flour. With floured hands, pat evenly over bottom and up sides of dish. Pour chicken mixture into prepared dish. Turn remaining dough onto a well floured surface; knead until smooth. Roll out to 1/8 inch thickness. Cut into eight 3-inch rounds; arrange on top of casserole. If desired, beat together egg yolk and water; brush on round.

Bake at 375 degrees for 25-30 minutes.