1 c. cooked carrots
10 oz. cooked peas
½ c. butter
1 onion
1 c. celery
½ c. flour
3 c. chicken broth
1 c. milk
¼ - ½ tsp. thyme
1 lb. cooked chicken
Cook butter, onion, and celery until soft. Add flour to thicken. Add broth, milk, thyme, carrots and peas and chunked chicken. Place buttermilk biscuits on top. Bake @ 350 until almost brown Add ½ c. shredded cheese. Bake an additional 5-10 minutes, until cheese is melted.
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