DEEP-DISH CHICKEN POT PIE

3 cups cubed fully cooked chicken
2 medium carrots, sliced
1 medium russet potato, cut into small cubes
1 cup frozen peas, thawed
6 tbsp butter
1/3 cup unsifted all-purpose flour
6 chicken-flavored bouillon cubes
1/4 tsp pepper
4 cups milk
2 1/4 cups Bisquick baking mix (or similar brand)

Preheat oven to 375 degrees.

In a large saucepan, melt the butter and stir in the flour, bouillon and pepper. Cook over medium heat while gradually stirring in the milk; cook, stirring until thickened.  Add everything else except Bisquick. Pour mixture into a baking dish.

Prepare Bisquick  according to the package directions for rolled biscuits. Roll dough out to cover the top of the baking dish leaving some extra and cut slits near the center for air to escape. Place dough over dish and turn edge under, seal and flute.

Bake at 375 degrees for 40 minutes or until golden brown.

Any leftovers should be refrigerated.