CHICKEN BISCUIT STEW

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1/4 c. margarine
1/3 c. flour
1/2 tsp. salt
dash of pepper
1 (10 3/4 oz.) can condensed
chicken broth
3/4 c. milk
2 c. cubed cooked chicken
1/3 c. chopped onion
1 c. cooked peas, drained
1 c. cooked carrots, drained
1 can biscuits
poppy seed (if desired)

Heat oven to 375 degrees. In ovenproof 10-inch skillet, melt
margarine; blend in flour, salt and pepper. Add chicken broth
and milk. Cook, stirring constantly until thickened. Add
chicken, onion, peas and carrots; simmer until hot and bubbly.
Separate dough into 10 biscuits. Arrange biscuits over hot
chicken mixture. Sprinkle with poppy seed. Bake at 375 degrees for
20 to 25 minutes or until biscuits are golden brown. Makes 5
to 6 servings.

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