Chicken Biscuit Stew (Pot Pie)
- 1/4 c. margarine
- 1/3 c. flour
- dash pepper
- 1 can chicken broth
- 3/4 c. milk
- 2 c. cubed, cooked chicken
- 1 c. frozen peas
- 1 c. baby carrots
- 1/3 c. chopped onions
- 12 oz. canned biscuits
- poppy seeds, if desired
- Heat oven to 375 degrees. Melt margarine in 10-inch ovenproof skillet. Stir in flour and pepper; cook 1 minutes, stirring constantly, until smooth and bubbly. Gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly. Add chicken, peas, carrots and onion; cook until bubbly hot. Separate dough into 10 biscuits. Arrange biscuits over hot chicken mixture in skillet; sprinkle with poppy seed. Bake at 375 degrees for 20-25 minutes or until biscuits are golden brown.
margarine, flour, pepper, chicken broth, milk, chicken, frozen peas, baby carrots, onions, canned biscuits, poppy seeds
Taken from www.epicurious.com/recipes/member/views/chicken-biscuit-stew-pot-pie-1271895 (may not work)