Chicken Biscuit Stew - cooking recipe

Ingredients

1/4 Parkay 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. chopped cooked chicken
1/3 c. chopped onion
1 c. cooked peas, drained
1 c. cooked whole baby carrots, drained
1 can (10) biscuits Pillsbury refrigerated buttermilk or country style biscuits
poppy seed (if desired)

Preparation

Heat oven to 375\u00b0.
In 10-inch ovenproof 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.
Separate dough into 10 biscuits.
Arrange biscuits over hot chicken mixture.
Sprinkle with poppy seed.
Bake at 375\u00b0 for 20 to 25 minutes or until biscuits are golden brown.
Makes 5 to 6 servings.