Chicken Biscuit Stew

• 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)

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.

margarine, flour, pepper, condensed chicken broth, milk, chicken, green giant frozen sweet peas, fresh baby carrots, onion, buttermilk

Taken from www.food.com/recipe/chicken-biscuit-stew-52046 (may not work)