- 1/2 cup / 2 1/2 ounces [125 ml / 71 g] chopped onion
- 1 tablespoon [15 ml] shortening
- 1 can [48 ounces / 1.4 L] cream of chicken soup
- 2 cups [500 ml] milk
- 5 to 8 cups / 1 1/2 to 2 pounds [1.25 to 2 L / 680 g to 1 kg] chicken [or turkey] cooked and diced
- 2 1/2 cups / 1 pound [625 ml / 454 g] boiled potatoes, diced
- 1 1/2 cups / 1/2 pound [375 ml / 227 g] boiled carrots, diced
- 1/8 teaspoon [0.5 ml] black pepper
- Approximately 2 1/2 pounds [1.1 kg] dry yeast biscuit dough
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- Brown onion in shortening.
- Pour in soup and milk; stir until smooth.
- Add chicken, potato dices, carrot dices and black pepper; heat.
- Pour into an oven-proof [12 x 18 x 2 inches / 30 x 45 x 5 cm] dish or into 22 individual 2/3 cup [160 ml] each, dishes.
- Cover with shaped to taste dry yeast biscuit dough.
- Bake in hot [425°F / 220°C] oven for 20 to 30 minutes or until sauce starts to boil and dough is golden brown.
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