Chicken Poppies

• 1 pkg. frozen peas and carrots
• 3/4 c. chopped onions
• 3/4 c. fresh mushrooms
• 1/2 c. butter
• 2/3 c. flour
• 1 tsp. salt
• 1 tsp. dried sage, marjoram or thyme, crushed
• 1/4 tsp. pepper
• 2 cans (14 oz.) chicken broth
• 1 1/2 c. milk
• 4 c. cubed cooked chicken or turkey
• 2 pkg. store biscuits

1. Cook peas and carrots; drain. In large saucepan, cook onions and mushrooms in butter until tender. Stir in flour, salt, pepper, sage or thyme. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in drained peas and carrots and chicken. Pour chicken mixture into a 9 x 13 casserole dish. Top mixture with biscuits. Bake at 400u0b0 for 12 to 15 minutes or until biscuits are golden brown.

frozen peas, onions, fresh mushrooms, butter, flour, salt, sage, pepper, chicken broth, milk, chicken, store biscuits

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69715 (may not work)