Chicken Pot Pie Stew with Cheddary Biscuits

Name: Chicken Pot Pie Stew with Cheddary Biscuits
Prep time: 40 min
Yield: 6
Ingredients: Chicken Pot Pie Stew:; 3 tbsp (45 mL) butter; 2 cups (500 mL) chopped carrots; 2 cups (500 mL) chopped celery; 1 cup (250 mL) chopped onion; 2 tbsp (30 mL) chopped fresh thyme, or to taste; 3 tbsp (45 mL) Robin Hood® Original All Purpose Flour; 2 cups (500 mL) chicken stock; 1/2 cup (125 mL) Carnation® Evaporated Milk Evaporated Milk; 1 1/2 cups (375 mL) frozen peas; 2 cups (500 mL) chopped cooked chicken; salt and pepper to taste; Cheddary Biscuits:; 1 cup (250 mL) Carnation Evaporated Milk; 2 tbsp (30 mL) lemon juice or vinegar; 2 cups (500 mL) Robin Hood Original All Purpose Flour; 2 1/2 tsp (12 mL) baking powder; 1 tsp (5 mL) salt; 1/2 tsp (2 mL) baking soda; 1/2 cup (125 mL) butter, cold; 1 cup (250 mL) grated sharp cheddar

Prep Time 40 mins

Cook Time N/A

Serves 6

Difficulty N/A

Ingredients

Chicken Pot Pie Stew:
3 tbsp (45 mL) butter
2 cups (500 mL) chopped carrots
2 cups (500 mL) chopped celery
1 cup (250 mL) chopped onion
2 tbsp (30 mL) chopped fresh thyme, or to taste
3 tbsp (45 mL) Robin Hood® Original All Purpose Flour
2 cups (500 mL) chicken stock
1/2 cup (125 mL) Carnation^® Evaporated Milk
1 1/2 cups (375 mL) frozen peas
2 cups (500 mL) chopped cooked chicken
salt and pepper to taste
Cheddary Biscuits:
1 cup (250 mL) Carnation Evaporated Milk
2 tbsp (30 mL) lemon juice or vinegar
2 cups (500 mL) Robin Hood Original All Purpose Flour
2 1/2 tsp (12 mL) baking powder
1 tsp (5 mL) salt
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) butter, cold
1 cup (250 mL) grated sharp cheddar

Evaporated Milk

Directions

Step 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.

Step 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 3/4” (2 cm) thickness. Cut with floured 1 3/4” (4 cm) round cutter. Place on prepared sheet. Bake in preheated oven 12 to 15 minutes or until light golden. Serve warm with stew.