1/4 c. butter 1/3 c. flour 1/2 t. salt 1/2 t. pepper 1 can cream of chicken soup 3/4 c. milk 2 c. chopped cooked chicken 1 c. cooked peas drained 1 c. cooked carrots, drained 1 can 10 count biscuits poppy seeds if desired
Heat oven to 375. In ovenproof skillet melt butter blend in flour salt and pepper. Add soup and milk. Cook stirring constantly until bubbly. Add chicken, peas, and carrots, simmer until bubbly. Arrange biscuits over top of mixture. Sprinkle with poppy seeds and bake 20 minutes or until biscuits are golden brown.