16 ounces (2 to 2 1/2 cups) frozen peas and carrots 1 1/2 cups diced chicken 1 jar (12 ounces) chicken gravy (or 1 1/2 to 2 cups prepared chicken gravy) 8 ounces shredded Cheddar cheese 1 cup biscuit baking mix 1/4 cup milk 1/2 teaspoon dried leaf thyme, crumbled 1/4 teaspoon dried rosemary, crumbled 1/2 teaspoon dried parsley flakes 2 eggs

Preparation
Heat oven to 375°.

Combine the frozen peas and carrots, chicken, and gravy in a medium saucepan. Bring mixture to a boil, stirring often. Keep mixture warm over very low heat while making crust.

In a bowl, combine the grated cheese, baking mix, milk, herbs, and eggs.

Stir with a fork until blended. Pour the warm chicken mixture into an ungreased 2-quart baking dish. Pour herb batter over the chicken mixture.

Bake in 375° oven for about 35 minutes, until crust is browned and filling is bubbly. Remove from oven and let stand for 5 minutes.
Makes about 6 servings.