Adjust oven racks to divide oven into thirds. Preheat oven to 425 degrees. Spray large baking sheet and an 8" square baking pan with nonstick cooking spray. To prepare topping, in small bowl, combine 3/4 C. 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 tsp. 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 mushrooms, Brussels sprouts, minced onion, celery and Worcestershire sauce. Cook over medium heat, stirring frequently, 3 minutes, until lightly browned. Add 1/2 C. of the broth; bring liquid to a boil. Reduce heat to low; simmer until celery is tender. In small bowl, with wire whisk, combine the remaining 1 C. 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.

Yield: 4 servings

Per Serving: 240.8 Calories, 3.7 g Total Fat, 1.0 g Saturated Fat, 25.7 mg Cholesterol, 800.1 mg Sodium, 35.9 g Total Carbohydrate, 4.3 g Dietary Fiber, 15.6 g Protein, 154.0 mg Calcium.

From: "The Lazy Gourmet Fights the Battle of the Bulge" by Suzi Ashby