Chicken Pot Pie with Herbs

Name: Chicken Pot Pie with Herbs
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: butter; onions; sage; thyme; garlic; green bell peppers; flour; chicken broth; chicken; marjoram; turnip; potatoes; carrots; salt; cayenne pepper; flour; baking powder; vegetable shortening; milk

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

60 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
2	tablespoons	butter
1	each	onions chopped
½	teaspoon	sage minced fresh	*
½	teaspoon	thyme minced	*
2	teaspoons	garlic minced fresh
2	tablespoons	green bell peppers minced
2	tablespoons	all-purpose flour
1 ½	cups	chicken broth strongly flavoured, heated
2	cups	chicken cooked, cut into 3/4inch chunks
1	tablespoon	marjoram sweet, chopped	*
1	cup	turnip yellow, peeled, cut into 1/2inch pieces	*
2	cups	potatoes waxy, peeled cut into 1/2inch pieces
2	cups	carrots peeled, cut into 1/2inch pieces
1	x	salt	*
1	x	cayenne pepper	*
Biscuit topping
2	cups	all-purpose flour
2 ½	teaspoons	baking powder
5	tablespoons	vegetable shortening
¾	cup	milk

Ingredients

Amount	Measure	Ingredient	Features
3E+1	ml	butter
1	each	onions chopped
2.5	ml	sage minced fresh	*
2.5	ml	thyme minced	*
1E+1	ml	garlic minced fresh
3E+1	ml	green bell peppers minced
3E+1	ml	all-purpose flour
355	ml	chicken broth strongly flavoured, heated
473	ml	chicken cooked, cut into 3/4inch chunks
15	ml	marjoram sweet, chopped	*
237	ml	turnip yellow, peeled, cut into 1/2inch pieces	*
473	ml	potatoes waxy, peeled cut into 1/2inch pieces
473	ml	carrots peeled, cut into 1/2inch pieces
1	x	salt	*
1	x	cayenne pepper	*

Biscuit topping
473	ml	all-purpose flour
13	ml	baking powder
75	ml	vegetable shortening
177	ml	milk

Directions

Melt the butter in a heavy -saucepan and add the onion, -sage and thyme.

Cook, stirring frequently, for about 3 minutes.

Stir in the garlic and green pepper; cook for an additional 2 minutes.

Remove from the heat and stir in the flour.

Cook for a minute or two to remove the floury taste, then pour in the chicken stock, stirring constantly.

The stock should thicken slightly.

Add the chicken and sweet marjoram and set aside.

Meanwhile, cook the turnip and potatoes in boiling water for 5 Add the carrots and cook for 3 minutes more. Remove the pan from the heat and let the vegetables sit in the water while you make the biscuits or roll out the pie crust. BISCUIT TOPPING: Stir together the flour and baking powder. Cut in the shortening with a pastry blender until it is the size of small peas. Stir in the milk with a fork. Pat the dough together. If you overmix it, the dough will be tough. Pat the dough to a 1-inch thickness. Cut the biscuits with a biscuit cutter or a straight-sided glass dipped in flour. TO ASSEMBLE THE PIE: Drain the vegetables and add them to the chicken mixture. Taste the mixture and season with salt and a generous pinch of cayenne pepper. Pour the filling into a deep pie plate. Top with the biscuits (OR the crust; see the Variation). Place on a cookie sheet (in case the sauce drips) and bake in a preheated 400 degree F oven for 15 minutes or until the biscuits are browned.