How to make it

  • Preparing Filling

  • 1. Heat 1 teaspoon olive oil in a dutch oven or large skillet over medium high heat. Add carrots and cook for about 7 minutes or until tender.
  • 2. Add the soup, water, and broth. Stir until soup blends and there are no more chunks.
  • 3. Add the onion powder and garlic powder. Bring to a boil; reduce heat to simmer.
  • 4. Mix cornstarch with about 3 tablespoons water, or enough to made a smooth paste. Add to the skillet and cook, stirring until sauce thickens.
  • 5. Stir in peas, corn, chicken, salt, and pepper.
  • 6. Transfer to ramekins (I filled 2 two cup and 2 one and a half cup ramekins) or a 6 quart baking dish.
  • Preparing Topping

  • 7. Preheat oven to 400.
  • 8. Whisk flours, sugar, baking powder, baking soda, and salt together in a large bowl.
  • 9. Cut butter into dry ingredients with fingers or fork until crumbly.
  • 10. Add buttermilk and oil. Stir until just combined.
  • 11. Drop and spread out the dough evenly among your ramekins or your baking dish.
  • 12. Place ramekins or baking dish on a baking sheet.
  • 13. Bake 30 to 35 minutes or until topping is golden and filling is bubbling. If you are using small ramekins, you may want to check at around 20 minutes.
  • 14. Let cool 10 minutes before serving.

Reviews & Comments 1

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  • kristopher 6 years ago
    This looks absurdly delicious. Such an awesome post :)
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