INGREDIENTS

INSTRUCTIONS

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.  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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 211
Calories From Fat: 101
Total Fat: 11.5g
Cholesterol: 15.3mg
Sodium: 554.4mg
Potassium: 442.1mg
Carbohydrates: 22.9g
Fiber: 3.4g
Sugar: 6.1g
Protein: 5.3g