Biscuit: 2 ¼ cups of baking mix
2/3 cup milk.

Supreme Sauce:
4 oz. of chicken base
½ gallon water
3 oz. butter
3 on flour
1 cup heavy cream

Chicken and Vegetable Filling:
3 oz. olive oil
16 oz. or approximately 10 chicken tenders
½ cups carrots
1 cup mushrooms
½ cup diced white onion
½ cup sherry wine
1 tsp. of thyme
Pinch of salt and pepper
½ cup green peas
12 oz. of supreme sauce

Heat oven to 450 degrees. Stir ingredients until soft dough forms. Turn onto surface generously dusted with flour. Knead 20 times. Roll 1/2" thick. Cut into 2" X 4" rectangles. Place on non-greased cookie sheet. Brush lightly with melted butter. Bake 8 to 10 minutes or until golden brown. Slice in half lengthwise. (see below) (this will make approximately 4 biscuits, you will only be using two).  

Melt butter in a saucepan over low heat, gradually adding flour and stirring constantly for approximately 3-5 minutes until smooth. Boil water. Add chicken base, stir until chicken base is completely dissolved. Add flour, butter mixture (roux), stirring constantly until sauce starts to thicken. Add heavy cream. Mix well. Remove from stove. (see below)  

Serve with mashed potatoes.