1 medium onion, sliced thin

8 oz sliced mushrooms

1/4 c butter (1/2 stick)

     (all spices are to taste)

1 tsp thyme

1 tsp sage

1 tsp salt

1 tsp pepper

3 medium carrots

1 c peas (fresh or frozen)

3-4 cups boiled chicken breast

2 c chicken stock

3/4 c milk

     (optional.  If you add a lot of extra stuff increase the amount of flour, stock, and milk)

1 potato cut into bits sized pieces and boiled till still firm.

1 c. green beans

Anything else that sounds tasty

biscuit topping

Slice up the onions and the mushrooms.  In a heavy bottomed soup pot melt the butter.  Add the onions and mushrooms and sautee until the onions become transluscent (about 10 minutes).

Meanwhile chop up everything else into bite sized pieces.

When the onions are done add the flour and spices and stir well.  Cook for another 3-4 minutes, stirring often. 

Add the broth and milk all at once.  Stir well.

Cook until the stock begins to bubble.  Add all the remaining ingredients and cook until the broth begins to bubble again.  Cook an aditional five minutes or until it all begins to thicken.

Preheat the oven to 350.

Make the biscuit dough.

Pour the chicken mixture into a large 9 x 13 lasagna pan.  Drop the biscuit dough on top , covering as much as you can.  Put in the oven.

When the biscuits begin to brown and the sauce is bubbling up through the pot pie is ready.  Eat and enjoy!