Creamed Chicken over Biscuits

1 cup cubed peeled potato

1/2 cup diced carrot

2 Tbsp butter

1 cup milk

2 1/2 tsp chicken bouillon granules

1/8 tsp pepper

1/2 pound boneless skinless chicken breasts, cooked and cubed

1/2 cup frozen peas, thawed

4 warm buttermilk biscuits

Place the potato and carrot in a small saucepan.  Cover with water.  Bring to a boil.  Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.  Drain and set aside.  In a large skillet, melt butter.  Stir in flour until smooth.  Gradually whisk in milk.  Add the bouillon and pepper.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in the chicken, peas and potato mixture. Heat through.  Serve over biscuits. 

serves 2