Chicken and Biscuits!

CHICKEN Saute mushrooms, carrots and onion in butter in a large saucepan until tender, sprinkle with flour. Gradually stir in broth and milk until blended. Bring to a boil, cook and stir for 2 minutes or until thickened. Add the chicken, peas and salt, heat through. Pour into a greased, shallow 2-1/2 quart baking dish. Set aside. BISCUITS Combine flour, baking powder, sugar, salt and cream of tartar in a large bowl. Cut in butter with a pastry cutter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface, knead 8-10 times. Pat or roll out to 1/2-inch thickness, cut with a floured biscuit cutter. Place biscuits over chicken mixture. Bake, uncovered, at 400 degrees for 15-20 minutes or until biscuits are golden brown.