Country Chicken Pie - cooking recipe

Ingredients

1/4 c. Parkay margarine
1/4 c. flour
1 tsp. dried basil leaves, crushed
1 1/2 c. buttermilk
2 1/2 c. chopped cooked chicken
1 (10 oz.) pkg. frozen green peas and onions, thawed, drained
1 c. thin carrot slices
1/2 c. celery slices
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg, beaten
2 Tbsp. chopped chives
1/2 c. buttermilk
1/3 c. margarine

Preparation

Melt margarine over low heat in saucepan.
Blend in flour and seasonings.
Gradually add buttermilk; cook, stirring constantly, until thickened.
Add chicken and vegetables.
Continue cooking ten minutes, stirring occasionally.
Spoon into 1 1/2-quart casserole. Combine dry ingredients.
Cut in margarine until mixture resembles coarse crumbs.
Stir in chives.
Reserve 2 tablespoons egg and combine remaining egg and buttermilk to flour mixture, mixing just until moistened.
On lightly floured surface, knead dough ten times.
Roll out dough to 10-inch circle.
Place over chicken mixture.
Brush with reserved egg.
Bake at 400\u00b0 for 15 to 20 minutes or until crust is golden brown.
Serves 6 to 8.