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