Deep Dish Chicken Pot Pie

• 3 c. cubed cooked chicken
• 1 c. sliced cooked carrots
• 1 c. cubed cooked potatoes
• 1 c. frozen green peas, thawed
• 6 Tbsp. butter or margarine
• 1/3 c. unsifted flour
• 2 Tbsp. chicken bouillon
• 1/8 to 1/4 tsp. pepper
• 4 c. 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 thickened.
4. Add remaining ingredients except biscuit mix.
5. Pour into 2 1/2-quart baking dish.
6. Prepare biscuit mix according to package directions for rolled biscuits. Roll out to cover top of dish; cut slits near center.
7. Place dough over filling; turn under edge, seal and flute.
8. Bake 40 minutes or until golden.
9. Refrigerate leftovers.

chicken, carrots, potatoes, frozen green peas, butter, flour, chicken bouillon, pepper, milk, biscuit baking mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=724410 (may not work)