2 tb Butter

      1    Onion, chopped (Or 1 cup

           -chopped leeks, white
           Part only)
    1/2 ts Minced fresh sage

    1/2 ts Minced thyme leaves

      2 ts Minced fresh garlic

      2 tb Minced sweet green pepper

      2 tb Flour

  1 1/2    To 1 3/4 cups strongly

           -flavored chicken stock,
           -heated
      2 c  Cooked chicken cut into

           -3/4-inch chunks
      1 tb Chopped sweet marjoram

      1 c  Yellow turnip, peeled and

           -cut into 1/2-inch
           Pieces
      2 c  Waxy potatoes, peeled and

           -cut into 1/2-inch
           Pieces
      2 c  Carrots, peeled and cut into

           -1/2-inch pieces
           Salt
           Cayenne pepper
           Melt the butter in a heavy
           -saucepan and add the onion,
           -sage and thyme
  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.