Chicken Pot Pie with Herbs

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.