INGREDIENTS
2
Chicken breasts, medium
1 1/2 cups
Baby carrot
1 cup
Baby peas, frozen
1/2 cup
Celery
1/4 cup
Chive
1 1/2 cups
Onion
1 1/2 cups
Red potato
1
Egg
1 cup
Chicken stock, low-sodium
3 tsp
Baking powder
1/2 tsp
Baking soda
2 1/4 cups
Flour
2 tsp
Salt
4 tbsp
Vegetable shortening
3 tbsp
Butter, unsalted
4 tbsp
Butter
1 cup
Buttermilk
2 cups
Cheddar, sharp
3/4 cup
Whole milk
1/2 cup
Sherry, dry