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
–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,
–drained
1 cn (4.5 oz) refrigerated
–buttermilk biscuits
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.
Yields
5 Servings