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stew, not recommended, biscuits, excellent
Chicken Pot Pie Stew
2 cups500mLchopped carrots
2 cups500mLchopped celery
1 cup250mLchopped onion
2 tbsp30mLchopped fresh thyme, or to taste
3 tbsp45mLRobin Hood® Original All Purpose Flour
2 cups500mLchicken stock
½ cup125mLCarnation® Evaporated Milk
1½ cups375mLfrozen peas
2 cups500mLchopped cooked chicken
Salt and pepper to taste
1 cup250mLCarnation Evaporated Milk
2 tbsp30mLlemon juice or vinegar
2 cups500mLRobin Hood Original All Purpose Flour
2½ tsp12mLbaking powder
½ tsp2mLbaking soda
½ cup125mLbutter, cold
1 cup250mLgrated sharp cheddar
1 : Stew: melt butter in large skillet over high heat. Add next 4 ingredients and sauté for 5 minutes. Reduce heat to medium, cover and cook until vegetables are soft, about 10 minutes. Add flour and stir to coat vegetables. Add chicken stock and bring to a boil. Mixture will thicken. Reduce heat, add evaporated milk, peas and chicken. Cook until peas and chicken are heated through.
2 : Biscuits: line a baking sheet with parchment paper. Preheat oven to 425°F (220°C). Combine evaporated milk and lemon juice. It will thicken. Combine dry ingredients in large bowl. Cut in butter with two knives or pastry blender until mixture resembles coarse meal. Add cheese. Add thickened milk to flour mixture all at once and stir until a soft dough is formed. Turn out onto lightly floured surface and knead gently 8 to 10 times. Roll or pat to ¾” (2cm) thickness. Cut with floured 1¾” (4cm) round cutter. Place on prepared sheet. Bake in preheated oven 12 to 15 minutes or until light golden. Serve warm with stew.
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