Chicken Biscuit Stew

Name: Chicken Biscuit Stew
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 5 1/2 cups
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)

(3)

Recipe by Kim19068

A great recipe for left over chicken.

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READY IN: 50mins

YIELD: 5 1/2 cups

UNITS: US

INGREDIENTS

Nutrition

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)

DIRECTIONS

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.

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