Note: From Terry. Comfort food at it's finest.
3 cups cubed cooked chicken
1 cup diced cooked carrots
1 cup diced cooked potatoes
1 cup frozen green peas, thawed
1/2 cup celery, chopped
6 T margarine
1/3 cup flour
7 tsp chicken bouillon
1/4 tsp pepper
5-1/2 cups milk, divided
3 cups Bisquick
1 egg yolk plus 1 t water, optional
In large saucepan, cook celery in margarine until tender. Stir in flour, bouillon, and pepper. Add 4-1/2 cups milk. Cook and stir until thickened and bubbly. Stir in chicken, carrots, potatoes, and peas. Remove from heat. In medium bowl, combine remaining milk and biscuit mix. Mix well. Turn 2/3 of dough into well-greased 13 X 9 inch baking dish. Sprinkle with flour. With floured hands, pat evenly over bottom and up sides of dish. Pour chicken mixture into prepared dish. Turn remaining dough onto a well-floured surface. Knead until smooth. Roll out to a 1/8" thickness. Cut into eight 3-inch rounds. Arrange on top of casserole. If desired, beat together egg yolk and water. Brush on rounds. Bake 25-30 minutes at 375 or until crust is golden.
