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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A great recipe for left over chicken. Ingredients:
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) |
Directions:
1. Heat oven to 375 degrees.
2. Melt margarine in 10-inch oven-proof skillet.
3. Stir in flour and pepper; cook, stirring constantly, for 1 minute, or until smooth and bubbly.
4. Gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly.
5. Add chicken, peas, carrots and onion; cook until hot and bubbly, stirring occasionally.
6. Separate dough into 10 biscuits.
7. Arrange biscuits over hot chicken mixture in skillet; sprinkle with poppy seed (optional).
8. Bake for 20-25 minutes, or until biscuits are golden brown.
9. Makes 5 (1 1/2 cup) servings.
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