Ingredients:
°3 tbsp. butter
°2 cups carrots, chopped
°2 cups celery, chopped
°1 cup onion, chopped
°2 tbsp. tablespoon fresh sage, chopped
°3 tbsp. Robin Hood® Original All Purpose Flour
°2 cups of chicken broth
°1/2 cup Carnation® Evaporated Milk, plus extra for brushing cookies
°2 cups cooked chicken, chopped
°1 1/2 cup peas, frozen
+COOKIES
°2 cups Robin Hood® Original All Purpose Flour
°2 1/2 tsp. baking powder
°1 C. salt
°1/2 tsp. baking soda
°1/2 cup all-vegetable shortening
°1 cup buttermilk
*Preparation
Melt the butter in a large skillet over high heat. Add the next 4 ingredients and sauté for 5 minutes. Reduce heat to medium, cover and cook until vegetables soften, about 10 minutes. Add the flour and stir to coat the vegetables. Add the chicken broth and bring to a boil. The mixture will thicken. Reduce heat, add evaporated milk, peas and chicken. Continue cooking until the peas and chicken are hot.
Preheat the oven to 425°F (220°C). Place 9 ramekins on a baking sheet. Pour the mixture into the ramekins.
COOKIES
Combine flour, baking powder, salt and baking soda in a large bowl. Cut in shortening with pastry blender or two knives until crumb-like texture is achieved. Add the buttermilk to the dry ingredients all at once, stirring with a fork until a slightly sticky dough forms. Turn the dough out onto a floured surface and knead 8 to 10 times. Roll out or flatten dough to ¾-inch (2 cm) thickness. Cut with a floured 3-inch (8 cm) round cookie cutter. Place the cookies on the filling. Brush with excess evaporated milk. Bake in preheated oven for 15 to 18 minutes, or until cookies are golden brown and filling is bubbly.
Enjoy !