Chicken Biscuit Stew - cooking recipe

Ingredients

1/4 c. margarine
1/3 c. flour
1/2 tsp. salt
dash of pepper
1 (10 3/4 oz.) can chicken broth
3/4 c. milk
2 c. cubed chicken
1/3 c. onion
8 oz. bag frozen vegetables (peas and carrots)
1 can refrigerator biscuits

Preparation

In 10-inch skillet, melt margarine.
Blend in flour, salt and pepper.
Add chicken broth and milk.
Cook, stirring, until thickened.
Add chicken, onion, peas and carrots.
Simmer until hot and bubbly.
Simmer 10 minutes, stirring occasionally.
Bake biscuits according to can.
Serves 4. You can also make Bisquick biscuits.