1/3 c. butter
1/3 c. all purpose flour
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 c. cut up cooked chicken
1 can English peas and carrots
1 can buttermilk biscuits

Heat butter over low heat until melted. Blend in flour, onion, salt, and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Pour into casserole dish. Top with quartered biscuits. Bake at 350 degrees until biscuits turn a golden brown.