Ingredients:
2 C cooked, cubed chicken
1 C sliced mushrooms
1 C fresh or frozen green peas
1 large carrot, cut into 1/2-inch slices
1 medium potato, peeled, cut into 1-inch cubes
1 small onion, chopped
3 tbls. butter
3 tbls. all-purpose flour
1 can evaporated milk
1/2 tsp. salt
1/4 tsp. black pepper
For Biscuits
2 C all-purpose baking mix
1/2 C milk
1 large egg
1/4 tsp. tried marjoram
1/4 tsp. dried sage
Directions:
Preheat oven to 375 degrees. Spray a 3-quart casserole dish with nonstick cooking spray.
Combine the chicken, mushrooms, peas, carrot, potato and onion in a large bowl; set aside.
Melt the butter in a 2-quart saucepan; stir in the flour. Cook over medium-high heat, stirring occasionally, until hot and bubbly, 3 to 4 minutes. Whisk in the evaporated milk, salt and pepper. Continue cooking, stirring occasionally, until the sauce is thickened, 3 to 5 minutes.
Pour the milk mixture over the chicken mixture in the bowl; stir to blend well. Spoon into the prepared dish. Bake, covered, for 30 minutes.
Meanwhile, for the biscuits, combine the baking mix, milk, egg, marjoram and sage in a large bowl.
Spoon the biscuit mixture onto the hot filling, making 6 biscuits. Bake, uncovered, until the biscuits are golden brown and the vegetables are tender, 30 to 35 minutes longer. Enjoy!!
