2 (19 oz.) cans chicken stew
1 (8 oz.) pkg. buttermilk refrigerator biscuits
1 tbsp. melted butter
1/2 tsp. caraway seeds

Pour chicken stew into 8x12-inch baking dish. Bake at 450 degrees for 15 minutes. Roll each biscuit into 8-inch stick; tie into bowknot. Top with border of biscuits.

Brush biscuits with butter. Sprinkle with caraway seed. Bake for 12 minutes longer or until biscuits are browned.