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