3 cups chicke, cooked, cubed
1 cup carrots, sliced
1 cup potatoes, cooked, cubed1 cup frozen peas
6 tablespoons butter1/3 cup flour
2 tablespoons chicken flavored bouillon 1/2 teaspoon pepper
4 cups milk2 cups biscuit baking mix
Preheat oven to 375 degrees. In a large saucepan, melt butter. Stir in
flour, chicken bouillon and pepper. Add milk. Cook and stir until
mixture thickens. Add remianing ingredients except biscuit mix. Mix
well. Pour contents into a 2 1/2 quart casserole dish or pyrex pan.
Prepare biscuit mix according to the package instructions. Roll out
mixtue and cover chicken mixture. Vent top by cutting some vent holes. Crimp edges of pie. Bake 40 minutes until golden brown. Serve.
