4 cups cubed cooked chicken
1 1/2 cups chicken broth
1 1/2 cups frozen peas
3-4 medium carrots, cut into 1/4″ slices
1 can cream of mushroom soup
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups bisquick
1 1/4 cups milk
1 teaspoon garlic powder
1/2 teaspoon celery seed
paprika

in a saucepan, combine chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally. meanwhile, combine bisquick, milk, garlic powder and celery seed (mixture will be thin). pour hot chicken mixture into 8 greased ovenproof 10 oz custard cups or casseroles. immediately spoon 1/4 cup of biscuit mixture evenly on top of each. sprinkle with paprika. bake, uncovered, at 325° for 30-35 minutes or until topping is golden brown.

8 servings