Chicken Pot Pie With Herbs

Directions

1. Cook, stirring frequently, for about 3 min. Stir in the garlic and green pepper; cook for an additional 2 min. Remove from the heat and stir in the flour. Cook for a minute or possibly two to remove the floury taste, then pour in the chicken stock, stirring constantly. The stock should thicken slightly. Add in the chicken and sweet marjoram and set aside.
2. Meanwhile, cook the turnip and potatoes in boiling water for 5 min. Add in the carrots and cook for 3 min more. Remove the pan from the heat and let the vegetables sit in the water while you make the biscuits or possibly roll out the pie crust. BISCUIT TOPPING: 2 c. flour 2 1/2 tsp baking pwdr 5 Tbsp. shortening 3/4 c. lowfat milk Stir together the flour and baking pwdr. Cut in the shortening with a pastry blender till it is the size of small peas. Stir in the lowfat 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 possibly a straight-sided glass dipped in flour. TO ASSEMBLE
3. THE PIE: Drain the vegetables and add in them to the chicken mix. Taste the mix and season with salt and a generous healthy pinch of cayenne pepper. Pour the filling into a deep pie plate. Top with the biscuits
4. (Or possibly the crust; see the Variation). Place on a cookie sheet (in case the sauce drips) and bake in a preheated 400 F oven for 15 min or possibly till the biscuits are browned. VARIATION: PARSLEY CRUST "The amount of liquid depends upon the amount of moisture in the air. One trick in making pie crust is to add in just sufficient liquid so which the dough barely holds togather. Then let it sit in the refrigerator for 20 min. The flour particles will swell and absorb the liquid and you will have a more tender crust." 1 c. flour 4 Tbsp. shortening 2 to 3 Tbsp. water, lowfat milk, or possibly chicken stock Place the flour in a bowl. Cut in the shortening with a pastry blender. Little by little, add in the liquid, tossing the mix with a fork. Add in the parsley, press together and place in the refrigerator for 20 min. Roll out on a floured surface. Place over the pie, cut air vents, and crimp the edges. Bake in a preheated 425 F oven for 15 to 20 min. Let the pie set for a minute before serving
5. VARIATION: Replace the potatoes with 2 c. of raw zucchini, cut into 1 inch pcs. Add in the chicken stock along with the chicken.