Chicken Casserole

2 c. diced potatoes
2 c. sliced carrots
1/2 onion, chopped

Boil in 2 1/2 c. water until tender, drain and save liquid.

3 tbsp. butter
1/2 c. flour
2 c. liquid from veggies

Thicken liquid, flour and butter, then add 1 can cream of chicken soup, salt & pepper, dash of paprika and 2 c. chicken. Heat throughly. Add veggies and pour into greased baking dish. Cover mixture with biscuit dough. Bake at 375F for 20 mintues.

Biscuit Dough:

2 c. flour
1 tsp. salt
1 tbsp. sugar
2 tsp. baking powder
1/2 c. shortening
2/3 cup milk

Mix together. Roll out flat and cover casserole mixture.