2 tb Butter 1 tb Chopped sweet marjoram
1 Onion, chopped (Or 1 cup 1 c Yellow turnip, peeled and
-chopped leeks, white -cut into 1/2-inch
Part only) Pieces
1/2 ts Minced fresh sage 2 c Waxy potatoes, peeled and
1/2 ts Minced thyme leaves -cut into 1/2-inch
2 ts Minced fresh garlic Pieces
2 tb Minced sweet green pepper 2 c Carrots, peeled and cut into
2 tb Flour -1/2-inch pieces
1 1/2 To 1 3/4 cups strongly Salt
-flavored chicken stock, Cayenne pepper
-heated Melt the butter in a heavy
2 c Cooked chicken cut into -saucepan and add the onion,
-3/4-inch chunks -sage and thyme
“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
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
VARIATION: Replace the potatoes with 2 cups of raw zucchini, cut
into 1 inch pieces. Add the chicken stock along with the chicken.
[Jane Doerfer; Yankee; February 1992]