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Chicken Biscuit Stew (Pot pie)

Source of Recipe

PBS # 204 Soups, Chilies, & Crock-Pot Slow Cooker Meals, pg. 65.


Recipe Introduction

This is a quick recipe that is very comforting.

List of Ingredients

Prep time: 20 minutes (Ready in 45 minutes)

1/4 c. margarine
1/3 c. flour
dash pepper
1 can chicken broth
3/4 c. milk
2 c. cubed, cooked chicken
1 c. frozen peas
1 c. baby carrots
1/3 c. chopped onions
12 oz. canned biscuits
poppy seeds, if desired


Recipe

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.
Makes 5 (1 1/2 cup) servings.