Filling
4 chicken breasts, skinned and boned
3 carrots
1 small apple 
1/2 cup butter
2 onions, finely chopped
1/3 cup all purpose flour
1 tsp. curry powder
2 cups homogenized milk
1/2 tsp. each of salt and dried sage
1/4 tsp. freshly ground black pepper

Topping
1 cup all purpose flour
1 tsp. baking powder
1/8 tsp. each of salt and cinnamon
1/4 cup cold shortening
1/2 cup buttermilk

Makes 6 Servings

Recipe from Chatelaine Cook Book

To prepare the filling, slice the chicken into 1" pieces and place in a 12 cup (3L) casserole dish.  Cut the carrots into 1/3" slices.  Peel and core the apple and cut it into 1/3" pieces.  Add to the chicken along with the carrots.

Preheat oven to 350 degree.  Melt 2 tbsp. butter in a saucepan set over med. heat.  Add the onions and sauté until soft, about 5 min.  Pour the onions over the chicken.

Melt remaining butter in the same saucepan set over med. heat.  Blend in the flour and curry powder.  Cook for about 2 min. stirring continuously.  Gradually whisk in the milk and remaining seasonings.  Stir until the sauce is very thick.  Pour over the chicken and vegetables and stir well. 

To make the topping, in a med. size bowl, using a fork, stir the four with the baking powder, salt and cinnamon.  Add the shortening and blend in with a pastry blender or 2 knives until the mixture is crumbled into pea size pieces.

Make a well in the center of the mixture and pour in the buttermilk.  Mix with a fork just until blended.  Do not over mix.

Drop the batter over the filling in large spoonfuls.  Bake in the center of the preheated oven for about 1 hour, until golden.