Creamy Chicken & Biscuits

2 c. potatoes, peeled and diced
2. c. carrots, peeled and sliced
1 onion, diced
3 T. butter
3 T. flour
2 t. salt
1/2 t. pepper
2 c. milk
1 c. chicken broth
2 cubes chicken bouillon
2 chicken breasts, cooked and shredded  (I typically used left over chicken)
1 can of peas, drained, or small container of frozen peas  (I prefer frozen veggies over canned veggies so typically microwave the peas for about 1/2 the recommended time before adding to the pan)
12 oz can of refrigerated biscuits

Cover potatoes, carrots, and onion with water in a medium saucepan.  Bring to a boil over medium heat; reduce heat and simmer until tender.  Drain and set aside.

Melt butter in another medium saucepan.  Stir in flour, salt and pepper, stirring constantly.  Gradually add milk, broth, and bouillon.  Cook until thickened, about 5 minutes.  Set aside.  (Chris loves Tony's seasoning so sometimes I will use about 1 t. salt and then add Tony's to taste.  If you have a favorite seasoning, experiment with it)

Combine chicken and vegetables in a greased 13"x9" pan.  (If using canned peas pour drained can into pan and stir.  I typically use a microwave steam bag and will steam it in the microwave for half the recommended time to take the frozen chill off then pour into pan.)  Pour sauce over top.  Arrange biscuits over sauce.  Back, uncovered, at 400 degrees for 15 minutes or until biscuits are golden and sauce is bubbly.