Homemade Chicken Pot Pie

• 1 whole chicken, cooked ahead and de-boned (you can substitute with 2 large cans of white meat chicken if you are in a hurry)
  
• 1 onion, chopped
• 1 cup of fresh carrots or 1 can of sliced carrots (drain the liquid off)
• 1 stick of butter or 1/2 cup of margarine
• 1/2 cup all purpose flour
• 2 cups chicken broth
• 1 cup half & half
• 2-3 chicken boulion cubes
  
• 1 can green peas or 1 can Veg-all (drained)
• 1 tube of refrigerator bisquits (I use Grands Butter-Tastin) if you have a large crowd, use 1 tube of 8 and a small one of 5.

In large oven safe skillet, add butter, onions & carrots; saute for about 10 minutes over medium heat. Add flour, continue to stir until flour coats carrots & onions (it will look very gummy...that is normal). Add chicken broth and boulion cubes, stirring to dissolve flour, then add half & half. Continue to cook over medium heat, stirring often until mixture bubbles slightly. Reduce heat to low, add cooked chicken and vegetables. Simmer for about 10 minutes or so.
While mixture is simmering, preheat oven to temperature according to package directions on bisquits. When oven is ready, place uncooked bisquits on top of mixture and cook according to directions (usually 375 degrees for about 15 minutes)