Categories: Meals

Ingredients

• 1 tbsp butter
• 1/3 cup chopped onion
• 1/4 cup all-purpose flour
• 10.5 oz. can condensed chicken broth, undiluted
• 1/4 cup milk
• 1/8 tsp pepper
• 2 cups shredded cooked chicken breast
• 2 cups frozen peas and carrots, thawed
• 12 oz. tube refrigerated buttermilk biscuits, quartered

Directions

1. eheat the oven to 400. Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add onion; cook and stir until tender, 2 to 3 minutes.

2. In a bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1 to 2 minutes. Add the chicken and peas and carrots; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15 to 20 minutes.

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