Ingredients
| 1/4 Cup |
butter |
| 1/3 Cup |
flour |
| 1/4 Teaspoon |
black pepper |
| 1 |
10 1/2-ounce can chicken broth |
| 3/4 Cup |
milk |
| 2 Cup |
cubed cooked chicken |
| 1/3 Cup |
chopped onion |
| 1 |
4-ounce can mushroom slices |
| 1 Cup |
frozen peas |
| 9 Ounce |
frozen baby carrots |
| 1 |
large flaky biscuits tube |
Instructions
Grease 8 10-ounce custard cups. Melt butter in large skillet and stir in flour and pepper. Cook for one minute stirring constantly. Add chicken broth and milk and stir until thickened. Add chicken, onions, mushrooms, peas and carrots. Cook until vegetables are almost soft and spoon into prepared custard cups. Separate biscuits and roll into 5 1/2-inch circles. Cut slits in the middle of the circles and place on top of filled cups. Bake at 350 degrees for 17 to 20 minutes or until biscuits are golden brown.
