Chicken Biscuit Stew
| Yield: | 5 Servings |
| Categories: | Main Dishes |
| 2 | tb | Reduced-cal stick margarine |
| 1/2 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | c | Skim milk |
| 1 | cn | (10 1/2 oz) low-salt chicken |
| DIVIDER | --broth | |
| 1 1/2 | c | Cubed cooked chicken breasts |
| 1/3 | c | Chopped onion |
| 1 | cn | (8 1/2 oz)green peas,drained |
| 1 | cn | (8 1/4 oz)sliced carrots, |
| DIVIDER | --drained | |
| 1 | cn | (4.5 oz) refrigerated |
| DIVIDER | --buttermilk biscuits |
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