4 cups cubed cooked chicken
1 1/2 cups chicken broth
1 1/2 cups frozen peas
3 to 4 medium carrots peeled and cut into 1/4-inch slices
1 (8-ounce) can condensed cream of mushroom soup, undiluted
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups biscuit mix
1 1/4 cups milk
1 teaspoon garlic powder
1/2 teaspoon celery seed
Sesame seeds (optional)
1. In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally.
2. Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).
3. Pour hot chicken mixture into 9 x 13 x 2-inch greased baking dish. Spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with sesame seeds, if desired.
4. Bake, uncovered at 350*F (175*C) for 30 to 35 minutes or until topping is golden brown.
Makes 8 servings.
