Chicken Biscuit Stew

1/4 cup margarine or butter
1/3 cup all-purpose flour
 Dash pepper
1 (10 1/2-oz.) can condensed chicken broth
3/4 cup milk
2 cups cubed cooked chicken
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
1 cup fresh baby carrots
1/3 cup chopped onion
1 (12-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
Poppy seed, if desired
1. Heat oven to 375°F. Melt margarine in 10-inch ovenproof skillet. Stir in flour and pepper; cook, stirring constantly, for 1 minute or until smooth and bubbly.
2. 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.
3. Separate dough into 10 biscuits. Arrange biscuits over hot chicken mixture in skillet; sprinkle with poppy seed.
4. Bake at 375°F. for 20 to 25 minutes or until biscuits are golden brown.
1 Serving (1 1/2 Cups)

  • Calories 500
    • (Calories from Fat 220),
  • Total Fat 24g
    • (Saturated Fat 5g,
  • Cholesterol 55mg;
  • Sodium 1330mg;
  • Total Carbohydrate 44g
    • (Dietary Fiber 3g,
    • Sugars 9g),
  • Protein 27g

From Pillsbury

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