Chicken Biscuit Stew

• 1/4 c. Parkay margarine
• 1/3 c. flour
• dash of pepper
• 10 3/4 oz. can condensed chicken broth
• 3/4 c. milk
• 2 c. cubed cooked chicken
• 3/4 c. milk
• 1/3 c. chopped onions
• 1 c. frozen sweet peas
• 1 c. frozen whole baby carrots
• 10 oz. can Hungry Jack refrigerated flaky biscuits
• poppy seed (if desired)

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

parkay margarine, flour, pepper, chicken broth, milk, chicken, milk, onions, frozen sweet peas, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=733299 (may not work)