CHICKEN BISCUIT STEW (POT PIE)
Steps:
- Heat oven to 375 degrees. Melt margarine in 10-inch ovenproof skillet. Stir in flour and pepper; cook 1 minutes, stirring constantly, 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 bubbly hot. Separate dough into 10 biscuits. Arrange biscuits over hot chicken mixture in skillet; sprinkle with poppy seed. Bake at 375 degrees for 20-25 minutes or until biscuits are golden brown.
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