Ingredients

• 4 cups cubed cooked chicken
• 1 1/2 cups chicken broth
• 1 1/2 cups frozen peas
• 3-4 med carrots cut into 1/4 inch slices
• 1 can cream of mushroom
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 cups biscuit/baking mix
• 1 1/4 cups milk
• 1 tsp garlic powder
• 1/2 tsp celery seed
• paprika

Directions

1. in a large saucepan, combine the chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally.

2. Meanwhile, combine the biscuit mix, milk, garlic powder and celery seed (mixture will be thin)

3. Pour hot chicken mixture into eight greased ovenproof 10 oz custard cups or casseroles. Immediately spoon 1/4 cup of biscuit mixture evenly on top of each. Sprinkle with paprika

4. Bake, uncovered, at 350 for 30-35 minutes or until topping is golden brown.

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