Preheat oven to 375F.
Melt margarine in a 9-inch cast-iron skillet over med-high heat. Stir in
flour, salt, and pepper. Gradually add milk and broth, stirring with a
whisk until blended. Cook 4 minutes or until thick and bubbly, stirring
occasionally. Add chicken, onion, peas, and carrots; cook 1 minute.
Remove from heat.
Carefully split biscuits in half horizontally; place over chicken mixture.
Bake at 375F for 20 minutes or until buscuits are golden brown.
Per serving: 251 cal, 8.4 g fat (30%), 102 g pro, 612 mg sod.
Reprinted from Cooking Light Magazine, September 1996.
Posted to MM-Recipes Digest V3 #240
Date: Mon, 2 Sep 1996 23:21:00 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>
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