1 med. chicken, cooked & removed from bone
Biscuits made from Bisquick
2 c. carrots
1 c. celery
1 1/2 c. potatoes
1 1/2 c. frozen sweet peas
2 cans cream of chicken soup
Salt & pepper to taste

Cook vegetables until tender, mix 2 cups chicken broth and cream of chicken soup into the vegetables. Add chicken; pour into pan. Top with drop biscuits. Drop by tablespoon on top. Bake at 350 degrees for 30 minutes. Serve with salad and dessert.