OLD FASHIONED CHICKEN POT PIE

Steps:

• 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.