3 c. cooked chicken
6 sm. potatoes
4 med. onions, quartered
2 tbsp. chopped parsley
2 tbsp. butter
4 carrots
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 (13 3/4 oz.) can chicken broth
1 (8 oz.) pkg. refrigerated biscuits

Cook potatoes, onions and carrots for 15 minutes, drain. Mix vegetables, chicken and parsley in 3 quart dish. Blend flour, salt and pepper in 2 tablespoons melted butter at medium heat. Add chicken broth, gradually stirring until it thickens and comes to a boil. Pour over mixture.

Flatten biscuits and pat onion slice into the middle if desired. Arrange biscuits over top of mixture and brush with melted butter. Bake for 45 minutes at 350 degrees.