Chicken Biscuit Stew Dinner

1/2 stick margarine 1/3 cup flour1 can (10 3/4 ounces) chicken broth 3/4 cup milk 2 cups cooked chicken or turkey, cubed2 cans (15 ounces each) sliced potatoes2 cans (15 ounces each) sliced carrots or 2 cups favorite vegetableCouple shakes Montreal steak seasoning 2 tubes (7.5 ounces each) refrigerated buttermilk or country-style biscuits (20 biscuits total)Heat oven to 375 degrees.In deep skillet melt margarine. Whisk in flour and steak seasoning and heat until bubbly. Add chicken broth and milk, whisking until smooth. Cook, stirring constantly, until thickened. Add chicken or turkey, potatoes and carrots and simmer until hot and bubbly. Pour into 9-by-13-inch pan.Separate biscuits and layer over meat mixture. Bake 20-25 minutes or until biscuits are golden brown.Serves 10 to 12.Nutrition values per serving: 275 calories, 13 g fat (3 g saturated), 28 g carbohydrates, 2 g fiber, 12 g protein, 23 mg cholesterol, 694 mg sodium.