- 1 tablespoon [15 g] shortening
- 1/2 cup [125 mL] chopped onion
- 1 [48-ounce / 1.4-L] can 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] cooked chicken dices
- 2 1/2 cups [625 mL] boiled potato dices
- 1 1/2 cups [375 mL] boiled carrot dices
- 1/8 teaspoon [0.5 mL] black pepper
- Approximately 2 1/2 pounds [1.1 kg] dry yeast biscuit dough
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- Preheat oven to 425°F [220°C].
- Brown onion in hot melted shortening.
- Stir in cream of chicken soup and milk until smooth.
- Well mix in chicken, potato and carrot dices; pepper, then heat mixture.
- Pour into a12 x 18 x 2-inch [30 x 45 x 5-cm] baking dish or into 22 individual 2/3-cup [160-mL] each baking dishes.
- Top with shaped to taste dry yeast biscuit dough.
- Bake into preheated hot oven for approximately 20 to 30 minutes, until sauce starts to boil and dough is golden brown.
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