Country Chicken Pie

• 1/4 c. Parkay margarine
• 1/4 c. flour
• 1 tsp. dried basil leaves, crushed
• 1 1/2 c. buttermilk
• 2 1/2 c. chopped cooked chicken
• 1 (10 oz.) pkg. frozen green peas and onions, thawed, drained
• 1 c. thin carrot slices
• 1/2 c. celery slices
• 1 1/2 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1 egg, beaten
• 2 Tbsp. chopped chives
• 1/2 c. buttermilk
• 1/3 c. margarine

1. Melt margarine over low heat in saucepan.
2. Blend in flour and seasonings.
3. Gradually add buttermilk; cook, stirring constantly, until thickened.
4. Add chicken and vegetables.
5. Continue cooking ten minutes, stirring occasionally.
6. Spoon into 1 1/2-quart casserole. Combine dry ingredients.
7. Cut in margarine until mixture resembles coarse crumbs.
8. Stir in chives.
9. Reserve 2 tablespoons egg and combine remaining egg and buttermilk to flour mixture, mixing just until moistened.
10. On lightly floured surface, knead dough ten times.
11. Roll out dough to 10-inch circle.
12. Place over chicken mixture.
13. Brush with reserved egg.
14. Bake at 400u0b0 for 15 to 20 minutes or until crust is golden brown.
15. Serves 6 to 8.

parkay margarine, flour, basil, buttermilk, chicken, frozen green peas, thin carrot, celery, flour, baking powder, salt, baking soda, egg, chives, buttermilk, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=194070 (may not work)