3 c. chicken, cooked
1 c. carrots, sliced & cooked
1 c. potatoes, cooked, diced
1 c. frozen green peas, thawed
1/2 c. celery, chopped
6 tbsp. butter
1/3 c. flour
7 tsp. chicken flavor bouillon cubes
1/4 tsp. pepper
5 1/2 c. milk
3 c. biscuit baking mix
1 egg yolk

Preheat oven to 375 degrees. In large saucepan cook celery in butter until tender, stir in flour, bouillon, pepper and 4 1/2 cups milk. Cook and stir until thick, stir in chicken, carrots, potatoes and peas. Remove from heat. In medium bowl, mix remaining milk and biscuit mix. Turn 2/3 dough into greased 13 x 19 inch baking dish. Sprinkle with flour. Pat evenly on bottom and sides of dish, pour mixture in dish. Roll out rest of dough on floured surface. Cut into 8 (3 inch) circles. Arrange on casserole, beat egg yolk and water. Brush on top. Bake 25 to 30 minutes.