Ingredients

• 1/2 cup pearl onions
• 1/2 cup chopped carrots
• 1/4 cup chopped green pepper
• 1/2 cup frozen peas, thawed
• 1/2 cup chopped onion
• 1/4 cup vegetable oil
• 1/4 cup flour
• 2 cups chicken broth
• 1/4 tsp. pepper
• 2 cups chopped cooked chicken
• 1 1/2 cup flour
• 2 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1/3 cup shortening
• 1/2 cup milk

Directions

Cook pearl onions and carrots in boiling water to cover 5 minutes. Add green pepper; continue to cook 3 minutes. Remove from heat, and drain. Add peas; set aside. Saute' 1/2 cup chopped onion in oil in a large skillet until tender and lightly browned. Remove half of onions to a paper towel; set aside for use in biscuits. Add 1/4 cup flour to onion and oil in skillet, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth, and cook stirring constantly, until mixture is thickened and bubbly. Stir in pepper. Add vegetables and chicken; simmer 5 minutes, stirring often. Pour into a lightly greased 9 inch square baking dish; set aside.combine 1 1/2 cup flour, baking powder, and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Add milk and reserved onion, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 4-5 times. Roll dough to 1/4 inch thickness; cut with a 2 inch round cutter. Arrange biscuits on top of chicken mixture; bake at 450 degrees F for 10-12 minutes or until biscuits are lightly browned.

By Robin from Washington, IA