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Chicken Biscuit Stew

posted by Denise on Family Fare / Source The Crossville Chronicle



List of Ingredients




1/4 c. margarine or butter
1/3 c. Pillsbury Best All-Purpose or Unbleached Flour
dash of pepper
1 (10 1/2 oz.) can condensed chicken broth
3/4 c. milk
2 c. cubed cooked chicken
1 c. Green Giant frozen sweet peas
1 c. fresh baby carrots
1/3 c. chopped onion
1 (12 oz.) can Hungry Jack Refrigerated Flaky Biscuits
poppy seed (optional)



Recipe



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.

Nutritional information per serving: 500 calories, 24 grams fat (5 grams saturated fat), 55 milligrams cholesterol, 1,330 milligrams sodium, 44 grams carbohydrates, 3 grams dietary fiber, 9 grams sugars, 27 grams protein. Dietary exchanges: 3 starch, 2 1/2 lean meat, 3 fat or 3 rbohydrate, 2 1/2 lean meat, 3 fat.