Old Fashioned Chicken Pot Pie - cooking recipe

Ingredients

Topping
3/4 cup tsps all-purpose flour
1 teaspoon all-purpose flour
3/4 teaspoon double-acting baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup tbsps skim milk buttermilk
1 tablespoon skim milk buttermilk
1 tablespoon Butter Buds
Filling
1 teaspoon Butter Buds
1 cup diced carrot
1/2 cup minced onion
1/2 cup minced celery
1 1/2 cups fat-free chicken broth
1/2 cup evaporated skim milk
3 tablespoons all-purpose flour
12 ounces skinless cooked chicken, diced
1 cup frozen baby onion, thawed and drained
1/2 cup frozen green pea, thawed
2 teaspoons fresh lemon juice
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram
1 pinch dried sage

Preparation

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.