Chicken Ragout with Cheddar Dumplings

2 Cups Carrots (sliced diagonally)

1 Cup Sweet Red Pepper strips

3 Tbsp. Butter

1/4 Cup Flour

2 Cups Chicken Broth

1 Cup Milk

1 Tbsp. Lemon Juice

1/2 Tsp. Salt

1/2 Tsp. Pepper

3 Cups Cooked Chicken

1 Cup Frozen Peas (thawed and drained)

2 Cups Biscuit Mix

2/3 Cups Milk

3/4 Cup Shredded Cheddar Cheese

1 2-Oz. Jar Pimientos (optional)


Steam carrots and peppers until al dente.

Melt butter in a heavy saucepan over low heat, add flour and cook until smooth stirring constantly; add chicken broth and milk, stir constantly until thickened and smooth.

Remove from heat.

Stir in lemon juice, salt and pepper. Add chicken, peppers, carrots and peas.

Turn into 11 x 7 lightly greased baking pan.

Combine biscuit mix and 2/3 cup milk and stir until moistened. Stir vigorously for 30 seconds. Turn out onto floured surface and knead 4 to 5 times. Roll out to a 12 x 9 rectangle.

Sprinkle with cheese and pimiento and roll up jelly roll fashion starting with the long side.

Cut into 1" slices and place on top of chicken mixture.

Bake at 300 degrees for 30 minutes or until golden brown.