1In a large saucepan, saute carrots and onion in butter until tender; sprinkle with flour. Gradually stir in broth and milk until blended.
2Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas and salt; heat through. Pour into a greased shallow 2 1/2 quart baking dish; set aside.
3In a large bowl, combine the flour, baking powder, sugar, salt, and cream of tartar. Cut in butter until mixture resembles coarse crumbs; stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times . Pat or roll out to 1/2" thickness; cut with a floured 2 1/2" biscuit cutter.
4Place biscuits over chicken mixture. Bake uncovered,at 400* for 15-20 minutes or until biscuits are golden brown.