The recipe yield is:
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.