Chicken Biscuit Stew

1/4 cup margarine

1/3 cup flour

1/2 tsp salt

Dash pepper

1- 10 3/4 oz can condensed chicken broth

3/4 cup milk

2 cups cubed cooked chicken

1/3 cup chopped onion

1 cup cooked peas drained

1 cup cooked whole baby casrrots drained

1 can (10 bisciuts) Buttermilk or country style biscuits



Heat oven to 375* F. In oven proof 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. Separate dough into 10 biscuits. Arrange biscuits over hot chicken mixture. Bake at 375* for 20-25 minutes or until biscuits are golden brown. 5-6 servings.





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Eat Well, Live Well