Ingredients
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
Preparation
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.
