Cover potatoes, carrots and onion with water in a medium saucepan. Bring to a boil over medium heat; reduce heat and simmer until tender. Drain and set aside. Melt butter in another medium saucepan; stir in flour, salt and pepper, stirring constantly. Gradually add milk, broth and bouillon. Cook until thickened, about 3 to 5 minutes; set aside. Combine chicken and vegetables in a lightly greased 13"x9" baking pan. Pour sauce over top; arrange biscuits over sauce. Bake, uncovered, at 400 degrees for 15 minutes, or until biscuits are golden and sauce is bubbly.
Tip: Creamed chicken or tuna is tasty spooned over old-fashioned toast points. Trim the crusts from thinly sliced bread, cut into triangles and bake at 425 degrees until golden, 2 to 3 minutes per side.
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