Ingredients
- 2 cups diagonally sliced carrots
- 1 medium sweet red pepper seeded and cup into strips
- 5 tablespoons butter or margarine
- 1/4 cup all purpose flour
- 1 (14.5 ounce) can condensed chicken broth, undiluted
- 1 cup milk
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5 cups cooked chopped chicken
- 1 cup frozen peas, thawed and drained
- 2 cups biscuit and baking mix
- 2/3 cup milk
- 3/4 cup shredded Sharp Cheddar cheese
Preparation
Step 1
Arrange carrot and pepper strips in a steamer basket over boiling water. Cover and steam 8 minutes or until crisp tender, set aside.
Melt butter in a large saucepan over low heat, add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add chicken broth and 1 cup milk, cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat, stir in lemon juice, salt, and 1/2 teaspoon pepper. Add carrot mixture, chicken, and peas, stirring gently. Spoon mixture into a lightly greased 11x7x1-1/2" baking dish, set aside.
Combine biscuit mix and 2/3 cup milk in small bowl, sir vigorously 30 seconds. Turn dough out onto a lightly floured surface, and knead 4 or 5 times.
Roll dough to a 12x9" rectangle, sprinkle with cheese to within 1/2" of edges. Roll up jellyroll fashion starting with long side, cut into 1" thick slices. Arrange slices, cut side down, over chicken mixture. Bake at 375 degrees for 35 minutes or until thoroughly heated. Cover loosely with foil during the last 5 minutes of baking to prevent excessive browning.