Chicken Pot Pie with Herbs

Title: Chicken Pot Pie with Herbs
Categories: Chicken
Yield: 4 servings

2 tb Butter
1 tb Chopped sweet marjoram
1 Onion, chopped (Or 1 cup chopped leeks, white Part only)
1 c Yellow turnip, peeled and cut into 1/2-inch  Pieces
1/2 ts Minced fresh sage
2 c Waxy potatoes, peeled and cut into 1/2-inch  Pieces
1/2 ts Minced thyme leaves
2 ts Minced fresh garlic
2 tb Minced sweet green pepper
2 c Carrots, peeled and cut into 1/2-inch pieces
2 tb Flour
1 1/2 To 1 3/4 cups strongly flavored chicken stock, heated
Cayenne pepper
Salt
2 c Cooked chicken cut into 3/4-inch chunks

"This celebration of root vegetables is particularly attractive with shades of green, yellow, orange, and white in the vegetables and flecks of green in the sauce. Don't skip the yellow turnip - it adds a depth of flavor to the finished dish. The vegetables should retain some texture."

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 minutes. 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: 2 cups flour 2 1/2 tsp baking powder 5 Tbl shortening 3/4 cup milk 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 F oven for 15 minutes or until the biscuits are browned.

Makes 4 to 6 servings.

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 just enough liquid so that the dough barely holds togather. Then let it sit in the refrigerator for 20 minutes. The flour particles will swell and absorb the liquid and you will have a more tender crust." 1 cup flour 4 Tbl shortening 2 to 3 Tbl water, milk, or chicken stock Place the flour in a bowl. Cut in the shortening with a pastry blender. Little by little, add the liquid, tossing the mixture with a fork. Add the parsley, press together and place in the refrigerator for 20 minutes. 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 minutes. Let the pie set for a minute before serving

VARIATION: Replace the potatoes with 2 cups of raw zucchini, cut into 1 inch pieces. Add the chicken stock along with the chicken.