Chicken Biscuit Stew

Laveina Bearden, FMS

  • 1 1/2 cup chicken broth
  • 1/3 cup flour
  • Dash of pepper
  • 3/4 cup cooked green (tiny) peas
  • 1 can biscuits (10)
  • 1/4 cup margarine
  • 1/2 tsp salt
  • 2 cup chicken
  • 1/3 cup onion, chopped
  • 1 cup cooked baby carrots, drained
  • 3/4 cup milk

Heat oven to 375°. In ovenproof 10 inch skillet, melt butter. Blend in flour, salt and pepper. Add chicken broth and milk. Cook, stirring until thickened. Add chicken, peas and carrots. Simmer until hot and bubbly. Arrange biscuits over top.

Bake 20 to 25 minutes





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