Chicken Pot Pie with Herbs

• 2 tablespoons butter
• 1 each onions chopped
• 1/2 teaspoon sage minced fresh
• 1/2 teaspoon thyme minced
• 2 teaspoons garlic minced fresh
• 2 tablespoons green bell peppers minced
• 2 tablespoons flour, all-purpose
• 1 1/2 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
• 2 cups flour, all-purpose
• 2 1/2 teaspoons baking powder
• 5 tablespoons vegetable shortening
• 3/4 cup milk

1. Melt the butter in a heavy -saucepan and add the onion, -sage and thyme.
2. Cook, stirring frequently, for about 3 minutes.
3. Stir in the garlic and green pepper; cook for an additional 2 minutes.
4. Remove from the heat and stir in the flour.
5. Cook for a minute or two to remove the floury taste, then pour in the chicken stock, stirring constantly.
6. The stock should thicken slightly.
7. Add the chicken and sweet marjoram and set aside.
8. Meanwhile, cook the turnip and potatoes in boiling water for 5 Add the carrots and cook for 3 minutes more.
9. 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.
10. BISCUIT TOPPING: Stir together the flour and baking powder.
11. Cut in the shortening with a pastry blender until it is the size of small peas.
12. Stir in the milk with a fork.
13. Pat the dough together.
14. If you overmix it, the dough will be tough.
15. Pat the dough to a 1-inch thickness.
16. Cut the biscuits with a biscuit cutter or a straight-sided glass dipped in flour.
17. TO ASSEMBLE THE PIE: Drain the vegetables and add them to the chicken mixture.
18. Taste the mixture and season with salt and a generous pinch of cayenne pepper.
19. Pour the filling into a deep pie plate.
20. Top with the biscuits (OR the crust; see the Variation).
21. 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.

butter, onions, sage, thyme, garlic, green bell peppers, flour, chicken broth strongly, chicken, marjoram sweet, turnip yellow, potatoes, carrots, salt, cayenne pepper, flour, baking powder, vegetable shortening, milk

Taken from recipeland.com/recipe/v/chicken-pot-pie-herbs-46235 (may not work)