INGREDIENTS
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2 1/2 pounds boneless, skinless chicken breast
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2 cans cream of chicken soup (10.75 oz.)
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2 tablespoons butter or margarine
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1 cup diced carrots
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1 cup frozen peas
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1 small onion, minced or 2 tsp. onion powder
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3/4 cup chicken broth or water
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2 packages refrigerated biscuit dough (10 oz. ea.)