Chicken Biscuit Stew
1/4 c. margarine
1/3 c. flour
10 3/4 oz. condensed chicken broth
1 1/2 c. frozen peas
10 oz. can Hungry Jack refrigerated
2 c. cooked chicken
Heat oven to 375 degrees. In oven-proof skillet or 3 quart saucepan, melt margarine; stir in flour, salt and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in chicken broth and milk; cook until thickened, stirring constantly. Add chicken and peas, cook until hot and bubbly. Pour into 2 quart casserole (if not in oven-proof skillet). Separate dough into 10 biscuits. Arrange biscuits on top of hot chicken mixture. Bake 375 degrees for 20 to 25 minutes or until biscuits are golden brown. 5 servings.