Chicken Pot Pie Stew
3 tbsp 45mL butter
2 cups 500mL chopped carrots
2 cups 500mL chopped celery
1 cup 250mL chopped onion
2 tbsp 30mL chopped fresh thyme, or to taste
3 tbsp 45mL Robin Hood® Original All Purpose Flour
2 cups 500mL chicken stock
½ cup 125mL Carnation® Evaporated Milk
1½ cups 375mL frozen peas
2 cups 500mL chopped cooked chicken
Salt and pepper to taste
Cheddary Biscuits
1 cup 250mL Carnation Evaporated Milk
2 tbsp 30mL lemon juice or vinegar
2 cups 500mL Robin Hood Original All Purpose Flour
2½ tsp 12mL baking powder
1 tsp 5mL salt
½ tsp 2mL baking soda
½ cup 125mL butter, cold
1 cup 250mL grated sharp cheddar