Mom’s Chicken Biscuit Stew

¼ c. butter
1/3 c. flour
½ tsp. salt and pepper
1-10 ¾ oz can chicken broth
¾ c. milk
2 c. cubed cooked chicken
1/3 c. chopped onion
1 c. cooked peas, drained
1 c. cooked whole baby carrots
1 can biscuits

Melt butter in skillet. Put in flour, salt, pepper, chicken broth and milk. Cook, stirring until thickened. Add chicken, onion, peas and carrots. Simmer until hot and bubbly. Arrange biscuits on top. Bake at 375* 20-25 minutes or until biscuits are brown.