In a Rush Chicken Pot Pie

2 cups cooked Chicken Breast
1/2 cup thinly sliced carrots
1/2 cup frozen peas
1 (10 3/4-ounce) can cream of chicken soup
salt and pepper, optional
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter

Preheat oven to 350 degrees °F. In a greased 2-quart casserole, layer the chicken, carrots and peas. Mix the soup and season with salt and pepper, if desired. Pour over the layers. Stir together and biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping is golden brown, 30 to 40 minutes.