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["Adjust oven racks to divide oven into thirds. Preheat oven", "to 425oF. Spray large baking sheet and an 8"" square", "baking pan with nonstick cooking spray.", "To prepare topping, in small bowl, combine 3/4 cup of the", "flour, the baking powder, salt and baking soda; stir in", "buttermilk and margarine quickly (mixture will be lumpy).", "Turn dough out onto prepared baking sheet. Sprinkle", "fingertips with the remaining 1 teaspoon flour; pat dough", "into a 7 1/2"" square. With sharp knife, score dough into 8", "squares. Bake in upper third of oven, 10 minutes, until", "lightly browned but not fully baked through. Remove", "topping from oven; set aside. Leave oven on.", "To prepare filling, in medium saucepan, melt margarine; add", "carrots, minced onion and celery. Cook over medium heat,", "stirring frequently, 3 minutes, until lightly browned. Add", "1/2 cup of the broth; bring liquid to a boil. Reduce heat to", "low; simmer until carrots are tender.", "In small bowl, with wire whisk, combine the remaining 1 cup", "broth, the milk and flour, blending until flour is dissolved;", "strain and add to carrot mixture. Stirring constantly,", "bring mixture to a boil over medium-high heat; reduce heat", "to low. Simmer 10 minutes, stirring frequently. Stir in", "chicken, baby onions, peas, lemon juice, mustard, salt,", "pepper, thyme, marjoram and sage.", "Transfer chicken mixture to prepared baking pan. Place", "topping over chicken mixture; bake in upper third of oven", "15 minutes, until topping is golden brown and filling is", "bubbling."]
