Chicken Biscuit Stew

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 ounce can chicken broth , 10.5
• 0.5 cups evaporated milk
• 1.5 cups chicken breast
• 1 package frozen vegetables , 12 ounce
• 0.5 cups onion
• salt and freshly ground black pepper to taste
• 1 can buttermilk biscuits , 6 ounce

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Melt butter in an ovenproof skillet over medium heat. Sprinkle in flour and whisk continuously to make a roux, 1 to 2 minutes. Gradually add broth and milk whisking until thick, smooth, and bubbly, 4 to 5 minutes.

3. 3

   Stir in chicken, frozen vegetables, and onion. Cook for 1 to 2 minutes, then season with salt and pepper. Place biscuits on top of the chicken mixture, lightly pressing each down.

4. 4

   Bake in the preheated oven until biscuits are golden brown, 20 to 25 minutes. Check at about 15 minutes, and if biscuits are browning too quickly, cover with a piece of foil. Serve immediately.