Bake at 425 degrees for 30 minutes. Makes 6 servings.

6 med.-sized potatoes, pared, quartered
6 med.-sized carrots, scraped and quartered
1 sm. onion, chopped (1/4 c.)
1/4 c. chopped green pepper
2 tbsp. of butter
1 can condensed cream of chicken soup
3 c. chunks of cooked chicken, boiled, roasted, or broiled
Biscuit wedge topping

1. Cook potatoes and carrots in boiling salted water in large saucepan 15 to 20 minutes, or until tender; drain, saving 1 cup of liquid for next step.

2. While vegetables cook, saute onion and green pepper in butter until soft in saucepan; stir in chicken soup and 1 cup saved liquid.

3. Spoon vegetables and chicken into 8-cup casserole; pour sauce over.

4. Bake in hot oven (425 degrees) 15 minutes while making Biscuit Wedge Topping; arrange biscuits on top of hot mixture; bake 15 minutes longer, or until biscuits are golden.

BISCUIT WEDGE TOPPING:

Sift 1/2 cup of sifted flour, 2 teaspoons baking powder and 1/2 teaspoon salt into medium-sized bowl; cut in 1/4 cup butter; add 1/2 cup of milk all at once; stir just until blended.

Turn dough out onto lightly floured pastry cloth or board; knead lightly 1/2 minute; roll out to a 7 inch round; cut into 6 wedges; brush tops lightly with milk, sprinkle with 1/4 teaspoon poppy seeds.