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
6 tbsp. butter
1/3 c. flour
7 chicken cubes
1/8 to 1/4 tsp. pepper
5 1/2 c. milk
3 c. Bisquick baking mix

Bake at 350 to 375 degrees in 9 x 13 pan. Cook celery in butter until tender. Stir in flour, chicken cubes and pepper. Add 4 1/2 cups milk. Cook until thick. Put chicken, carrots, potatoes, and peas in mix. Remove from heat. In bowl, combine rest of milk and Bisquick mix. Take 2/3 dough, put into greased 9 x 13 inch pan. Sprinkle with flour. Pat dough into bottom and sides. Knead rest of dough, roll out 1/8 inch thick, cut 8 three inch rounds. Place on top of filling. Bake for 25 to 30 minutes.