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
1/3 c. unsifted flour
6 tbsp. butter
5 1/2 c. milk
7 tsp. chicken flavor instant bouillon (OR) 7 chicken-flavored bouillon cubes
1/4 tsp. pepper
3 c. biscuit baking mix
1 egg yolk, plus 1 tbsp. water (optional)

Preheat oven to 375 degrees. In large saucepan cook celery in butter until tender. Stir in flour, bouillon and pepper. Add 4 1/2 cup milk. Cook and stir until thickened and bubbly. Stir in chicken, carrots, potatoes and peas. Remove from heat.

In medium bowl, combine remaining milk and biscuit mix. Mix well. Turn 2/3 of dough into well-greased 13 x 9 inch 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 rounds. Bake 25-30 minutes or until crust is golden. Refrigerate leftovers.