Chicken Biscuit Stew
- 1/4 c. margarine
- 1/3 c. flour
- 10 3/4 oz. condensed chicken broth
- 3/4 c. milk
- 2 c. cooked cubed chicken
- 1/3 c. chopped onion
- 1 c. frozen sweet peas
- 1 c. frozen whole baby carrots
- 10 oz. can biscuits
- poppy seed (optional)
- Heat oven to 375u0b0.
- In 10-inch ovenproof skillet, melt margarine; stir in flour, salt and pepper.
- Cook 1 minute, stirring constantly until smooth and bubbly.
- Gradually stir in chicken broth and milk; cook until thickened, stirring constantly.
- Add chicken, onions, peas and carrots; cook until hot and bubbly. Separate dough into 10 biscuits.
- Arrange biscuits over hot chicken mixture.
- Sprinkle with poppy seed.
- Bake at 375u0b0 for 20 to 25 minutes until biscuits are brown.
margarine, flour, condensed chicken broth, milk, chicken, onion, frozen sweet peas, carrots, biscuits
Taken from www.cookbooks.com/Recipe-Details.aspx?id=288031 (may not work)