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Categories:
margarine flour pepper condensed chicken broth milk chicken green giant frozen sweet peas fresh baby carrots onion buttermilk
Viewed: 126 - Published at: 5 years agoIngredients
- 1/4 cup margarine or 1/4 cup butter
- 1/3 cup pillsbury best all-purpose flour or 1/3 cup unbleached flour
- 1 dash pepper
- 1 (10 1/2 ounce) can condensed chicken broth
- 3/4 cup milk
- 2 cups cubed cooked chicken
- 1 cup green giant frozen sweet peas
- 1 cup fresh baby carrots
- 1/3 cup chopped onion
- 1 (12 ounce) can hungry jack ready-to-bake refrigerated buttermilk flaky biscuits
- poppy seed (optional)
Method
- 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.
