Deep Dish Chicken Pie

• 3 c. cubed cooked chicken
• 1 c. sliced cooked carrots
• 1 c. cubed cooked potatoes
• 1 c. frozen peas, thawed
• 6 Tbsp. margarine or butter
• 1/3 c. unsifted flour
• 6 chicken bouillon cubes
• 1/4 tsp. pepper
• 4 c. Borden or Meadow Gold milk
• 2 1/4 c. biscuit baking mix

1. Preheat oven to 375u0b0.
2. In large saucepan, melt margarine; stir in flour, bouillon and pepper.
3. Over medium heat, gradually add milk; cook and stir until mixture thickens.
4. Add remaining ingredients except biscuit mix; mix well.
5. Pour into 2 1/2-quart baking dish.
6. Prepare biscuit mix according to package directions for rolled biscuits.
7. Roll out to cover dish; cut slashes in center of dough.
8. Place on top of dish; crimp edges.
9. Bake 40 minutes or until golden.
10. Refrigerate leftovers.
11. Makes 6 servings.

chicken, carrots, potatoes, frozen peas, margarine, flour, chicken, pepper, milk, biscuit baking mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=806305 (may not work)