Chicken Pinwheel Casserole

• 6 Tbsp. butter
• 6 Tbsp. flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 c. chicken stock
• 1 c. evaporated milk
• 2 1/2 c. diced, cooked chicken
• 1 c. diced, cooked carrots
• 1 c. frozen green peas
• 1 1/2 c. flour
• 2 tsp. baking powder
• 6 Tbsp. shortening
• 1/2 c. milk
• 1/2 c. grated cheese

1. Mix butter and flour over medium heat.
2. Add salt, pepper and stock while stirring constantly.
3. Add evaporated milk; continue to stir until thickened.
4. Add chicken, carrots and peas.
5. Stir together and pour into baking dish.
6. Mix 1 1/2 cups flour and baking powder.
7. Cut in shortening.
8. Add milk; mix lightly with fork.
9. Roll out dough to a rectangle, 1/2-inch thick.
10. Spread cheese over dough.
11. Roll long side up, like a jelly roll.
12. Cut into pieces 3/4-inch thick.
13. Place on top of chicken mixture. Bake at 400u0b0 until golden brown.

butter, flour, salt, pepper, chicken stock, milk, chicken, carrots, frozen green peas, flour, baking powder, shortening, milk, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=299562 (may not work)