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 condensed chicken broth
3/4 c. milk
2 c. cooked, cubed chicken
1/3 c. chopped onion
1 c. cooked peas
1 c. cooked, diced carrots
1 can (10 biscuits) refrigerated buttermilk or country style biscuits

Preparation

Heat oven to 350\u00b0.
In ovenproof 10-inch skillet, melt margarine.
Blend in flour, salt and pepper.
Add chicken broth and milk; cook, stirring constantly, until thickened.
Add chicken, onion, peas and carrots.
Simmer until hot and bubbly.
Arrange biscuits over top of chicken mixture.
Bake at 350\u00b0 for 20 or 25 minutes or until biscuits are brown.