Preheat the oven to 425F. Pull apart four cups of cooked chicken (shred or chop into big pieces; I use a lot of the dark meat for this). Make a roux in a large pan with 6 tablespoons butter and 6 tablespoons flour; cook until lightly brown. Add 2 cups chicken broth (leftover?!), 1 cup heavy cream, lots of fresh ground pepper (to taste, of course), and a pinch of salt (or not). Cook for 5 minutes (stirring constantly) or until thickened and smooth. Put the chicken in a deep pie plate or casserole dish and cover it with the sauce. Stir in 1/2 cup chopped yellow onion, 1/2 cup diced carrots (parboiled), and 1/2 cup cooked peas. Top completely with biscuit dough (your own or store-bought), placing rounds side-to-side. Cook for 20 minutes or until biscuits are nicely browned. This is enough for six diners.
