Chicken Biscuit Stew - cooking recipe

Ingredients

1/4 cup margarine or 1/4 cup butter
1/3 cup pillsbury best all-purpose flour or 1/3 cup unbleached flour
1 dash pepper
1 (10 1/2 ounce) can condensed chicken broth
3/4 cup milk
2 cups cubed cooked chicken
1 cup green giant frozen sweet peas
1 cup fresh baby carrots
1/3 cup chopped onion
1 (12 ounce) can hungry jack ready-to-bake refrigerated buttermilk flaky biscuits
poppy seed (optional)

Preparation

Heat oven to 375 degrees.
Melt margarine in 10-inch oven-proof skillet.
Stir in flour and pepper; cook, stirring constantly, for 1 minute, or until smooth and bubbly.
Gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly.
Add chicken, peas, carrots and onion; cook until hot and bubbly, stirring occasionally.
Separate dough into 10 biscuits.
Arrange biscuits over hot chicken mixture in skillet; sprinkle with poppy seed (optional).
Bake for 20-25 minutes, or until biscuits are golden brown.
Makes 5 (1 1/2 cup) servings.