Olive Oil
3 Carrots sliced
1 small onion chopped
2 ribs of celery chopped
1/2 cup frozen peas
4 chicken breasts cubed
1 can chicken soup
1/2 can milk or enough for a good sauce
1/2 tsp dried thyme
Salt & Pepper
2 cups SR Flour
1 1/2 oz Butter
2 oz Lard
1 cup Buttermilk (OR 1 cup milk to 1 tbsp lemon juice)
Make biscuits by making flour and fats into breadcrumbs then stir in enough buttermilk to make a dough. Roll on floured surface and cut into 8-12 rounds. Keep in fridge till required, you can brush with egg to get a nice golden look.
1. Fry onion in oil till slightly brown - set aside
2. Fry chicken until brown all over and stir in thyme, salt & pepper
3. Boil vegetables (except peas) for 10 minutes then add peas for 5
4. Mix all ingredients in casserole dish with soup and milk
Can rest here till required
5. Cook in oven for 10 minutes Gas 6 Fan 170
6. Place biscuits on top and cook for 15 minutes or until done
