Deep Dish Chicken Pot Pie - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375\u00b0.
In large saucepan, melt margarine; stir in flour, bouillon and pepper.
Over medium heat, gradually add milk; cook and stir until thickened.
Add remaining ingredients except biscuit mix.
Pour into 2 1/2-quart baking dish.
Prepare biscuit mix according to package directions for rolled biscuits. Roll out to cover top of dish; cut slits near center.
Place dough over filling; turn under edge, seal and flute.
Bake 40 minutes or until golden.
Refrigerate leftovers.