Old Fashioned Chicken Pot Pie

6 tbsp. margarine
3 tbsp. flour
2 cups chicken broth
1¼ tsp rosemary
¼ tsp. Tabasco® pepper sauce
½ lb. cubed cooked chicken
2 medium carrots, sliced and cooked
1 cup frozen peas
1½ cups packaged dry biscuit mix
½ cup milk

In large saucepan, melt 3 tbsp. margarine. Stir in flour; cook 1 minute.
Remove from heat. Gradually add broth. Stir constantly, bring to a boil over medium heat and boil 1 minute. Stir in ½ tsp. rosemary, Tabasco®, chicken, carrots and peas. Spoon mixture into greased 2-qt. shallow baking dish.

In medium bowl, combine biscuit mix and remaining rosemary. Cut in remaining margarine until mixture resembles coarse crumbs. Stir in milk. On heavily floured surface, pat out biscuit dough ½” thick. Cut into 10 triangles.

Arrange triangles on chicken mixture. Bake 25 minutes or until biscuits
are browned.

4 servings