1 pkg. (10 oz.) frozen green peas
2 c. cut up cooked chicken
1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 c. sour cream
1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
2 c. Bisquick baking mix
1/2 c. cold water
1 1/4 c. shredded cheddar cheese (about 5 oz.)

Heat oven to 425 degrees. Rinse peas under running cold water to separate. Heat peas, chicken, soup, sour cream, 1/2 cup milk, the salt and pepper just to boiling in 3 quart saucepan, stirring frequently. Reduce heat; keep warm while preparing biscuits.

Stir baking mix and water to a soft dough; beat vigorously 20 strokes. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Pour chicken mixture into ungreased oblong baking dish, 11 3/4 x 7 1/2 x 1 3/4 inches; sprinkle with cheese. Place biscuits on cheese. Bake until biscuits are brown and peas are tender, about 20 minutes.

High Altitude: Heat oven to 450 degrees. Cook peas as shown on package before adding to chicken-soup mixture. Bake about 15 minutes.