Chicken Biscuit Stew

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 1/4 cup margarine or 1/4 cup butter
• 1/3 cup pillsbury best all-purpose flour or 1/3 cup unbleached flour
• 1 dash pepper
• 1 (10 1/2 ounce) can condensed chicken broth
• 3/4 cup milk
• 2 cups cubed cooked chicken
• 1 cup green giant frozen sweet peas
• 1 cup fresh baby carrots
• 1/3 cup chopped onion
• 1 (12 ounce) can hungry jack ready-to-bake refrigerated buttermilk flaky biscuits
• poppy seed (optional)

Recipe

• 1 heat oven to 375 degrees.
• 2 melt margarine in 10-inch oven-proof skillet.
• 3 stir in flour and pepper; cook, stirring constantly, for 1 minute, or until smooth and bubbly.
• 4 gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly.
• 5 add chicken, peas, carrots and onion; cook until hot and bubbly, stirring occasionally.
• 6 separate dough into 10 biscuits.
• 7 arrange biscuits over hot chicken mixture in skillet; sprinkle with poppy seed (optional).
• 8 bake for 20-25 minutes, or until biscuits are golden brown.
• 9 makes 5 (1 1/2 cup) servings.