CHICKEN BISCUIT STEW

Chicken Biscuit Stew image

Make and share this Chicken Biscuit Stew recipe from Food.com.

Provided by Kim19068

Categories Stew

Time 50m

Yield 5 1/2 cups

Number Of Ingredients 11

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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)

Steps:

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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