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
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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.
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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.