Chicken Biscuit Stew - cooking recipe

Ingredients

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)

Preparation

Heat oven to 375\u00b0.
In a 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 375\u00b0 for 20 to 25 minutes until golden brown.