Question ID: 2000-9946-0-1-2-3
Recipe Description
1. Preheat your oven to 450 degrees F
2. In a large skillet, mist with cooking spray. Saute chicken until no longer pink, about 3 minutes.
3. Add onions and carrots. Saute until onion is slightly browned, add peas and cook until thawed.
4. Stir in broth and thyme and cook until broth is warmed. Stir in two tablespoons of whole-wheat flour and reduce heat to medium.
stir constantly until broth is thickened. Pepper to taste and turn off stove, but don't remove the pan from heat.
1. Pour milk in a measuring cup, then add the vinegar to the milk. Let stand for about two minutes.
2. In a large mixing bowl, blend two cups of whole wheat, baking powder, baking soda, and salt. Stir in the milk-vinegar mixture, a quarter-cup at a time. Add oil, and the remaining two tablespoons of whole-wheat flour.
The dough will be slightly sticky. if it is too sticky to work with, add a little more flour.
3. Roll the dough into 12 biscuits.
As you can see I made 11, one guest asked for less bread.
1. Ladle Chicken mixture into 4 large ramekins, about three-quarters of a cup per serving.
2. Top each ramekin with 3 biscuits each.
3. place the ramekins on a parchment or aluminum foil lined baking sheet.
After you have the ramekins on the lined baking sheet, place them in your 450 degree F oven and bake for 10 minutes or until chicken mixture is bubbling and the biscuits are slightly brown.
When finished, remove and allow to cool.
To serve, place each ramekin on a plate, as they will be too hot to handle.
Enjoy!
Question & Answer
Question: Choose the best image for the missing blank to correctly complete the recipe.
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