Filling:
1 Small onion - chopped
6 Fresh mushrooms - sliced
2 C. Chopped cooked chicken
1 pkg. (10oz.) frozen peas and carrots - thawed
2 Cans condensed Cream of Chicken Soup
1/4 tsp. Ground black pepper

Biscuit Topping:
1 3/4 C. All-purpose flour
2 tsp. Baking Powder
1/2 tsp. Salt
1 Egg
3/4 C. Milk
1/3 C. Vegetable Oil

1 Small onion - chopped 6 Fresh mushrooms - sliced 2 C. Chopped cooked chicken 1 pkg. (10oz.) frozen peas and carrots - thawed 2 Can s condensed Cream of Chicken Soup 1/4 tsp Ground black pepper 1 3/4 C. All-purpose flour 2 tsp Baking Powder 1/2 tsp Salt 1 Egg 3/4 C. Milk 1/3 C. Vegetable Oil

Preheat oven to 400F.

For Filling:

Combine onion and mushrooms in a large microwave safe bowl. Cover and microwave on HIGH for 2 mins. (or until soft), stirring halfway through cook time. Add chicken, peas and carrots, soup and pepper to onion mix; mix well. Pour into greased 9" square baking pan. Bake 10-15 mins., or until bubbling around the edges.

Meanwhile, prep topping. In a medium bowl, combine flour, baking powder, and salt. In a small bowl, combine egg, milk, and oil. Add to dry ingredients just until moistened. Remove baking pan from oven; place on wire rack. Drop Tbs. of topping evenly over chicken mix. Bake 25-30 mins. longer, or until topping is golden brown.