Chicken Biscuit Stew

• 1/4 c. margarine or butter
• 1/3 c. flour
• dash of pepper
• 10 3/4 oz. can condensed chicken broth
• 3/4 c. milk
• 2 c. cubed, cooked chicken
• 1/3 c. chopped onion
• 1 c. Green Giant frozen sweet peas (from 16 oz. pkg.)
• 1 c. frozen whole baby carrots
• 10 oz. can Hungry Jack refrigerated flaky biscuits

1. Heat oven to 375u0b0.
2. Melt margarine in 10-inch ovenproof skillet.
3. Stir in flour and pepper.
4. Cook 1 minute until smooth and bubbly, stirring constantly.
5. Gradually stir in chicken broth and milk.
6. Cook until thickened, stirring constantly.
7. Add chicken, onion, peas and carrots.
8. Cook until hot and bubbly. Separate dough into 10 biscuits.
9. Arrange biscuits over hot chicken mixture.
10. Sprinkle with poppy seed.
11. Bake at 375u0b0 for 20 to 25 minutes or until biscuits are golden brown.

margarine, flour, pepper, chicken broth, milk, chicken, onion, green giant, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=806131 (may not work)