3 tbsp. butter
3 tbsp. flour
1 1/2 c. chicken broth or 2 chicken bouillon cubes in 1 1/2 c. hot water
2 c. cooked chicken, cut into pieces
1 c. drained cooked or canned peas
1 (3 oz.) can mushrooms, drained
2 cooked carrots, cut in thirds
1/4 c. chopped onion
1 tsp. salt
1 pkg. refrigerated biscuits

Melt butter; blend in flour. Gradually add broth. Cook and stir until thick. Add chicken, vegetables and salt; heat to bubbling. Pour into 1 1/2 quart casserole. Cut 6 biscuits in quarters; arrange in ring atop hot chicken. Bake casserole at 425 degrees for 8-10 minutes or until biscuits are done.