1/4 c margarine or butter
1/3 c all purpose flour
dash pepper
1 (10 1/2 oz) can condensed chicken broth
3/4 c milk
2 c cubed cooked chicken
1/3 c chopped onion
1 (4oz) can mushroom pieces and stems, drained
1 c frozen sweet peas
1 (9oz) pkg frozen baby cut carrots
1 (1 lb 1/3 oz) can Pillsbury Grands refrigerated flaky biscuits
Heat over to 350. Grease 8 (10 oz) custard cups or large muffin cups. Melt butter in large skillet; stir in flour and pepper. Cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in broth and milk; cook until misture boils and thickens, stirring constantly. Add chicken, onion, mushrooms, peas, and carrots; cook until hot and bubbly. Spoon mixture evenly into greased custard cups.
Separate dough into 8 biscuits. Press or roll each biscuit to form a 4 1/2″ round. Place biscuit rounds on top fo filled custard cups. Cut slits in biscuit tops. Bake at 350 for 17 to 20 minutes or until biscuits are golden brown.
These are soooooooooo good!
