Wednesday, March 5, 2008

Mom's Chicken Biscuit Stew

1/4 cup margarine
1/3 cup chopped onion
1/3 cup flour
1 cup cooked peas, drained
1/2 tsp salt
1 cup cooked whole baby carrots, drained
Dash pepper
1- 10 3/4 oz can condensed chicken broth
1 can Pillsbury biscuits (10 biscuits)
3/4 cup milk
2 cups cubed cooked chicken

Preheat oven to 375*F

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. Separate dough into 10 biscuits. Arrange over hot chicken mixture. Bake at 375* F for 20-25 minutes or until biscuits are golden brown.

5-6 servings.

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