Ingredients

• 1/4 cup butter, melted
• 1/8 cup all-purpose flour
• 1 1/2 cups chicken broth
• 2 1/2 cups cubed skinless, boneless chicken breast meat
• 1 1/2 cups green peas
• 1 1/2 cups canned mushrooms, drained
• 1 cup cooked, sliced carrots
• 1/2 onion, chopped
• 1/4 cup chopped red bell pepper
• 1 (16 ounce) can refrigerated buttermilk biscuits

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Instructions

1. Melt butter in a medium saucepan over medium heat; stir in flour, then pour in broth and let thicken, stirring. Add chicken, peas, mushrooms, carrots, onion and bell pepper. Mix together and bring to a boil.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Pour chicken mixture into a 9x13 inch baking dish. Place refrigerated biscuits over top and bake in preheated oven for 25 to 30 minutes, or until biscuits are done.