Prep time: 25 minutesCook time: 45 minutesServes: serves 6

Filling
1 tablespoon vegetable oil
1 cup thinly sliced onions
2 cloves garlic, minced
1 cup sliced carrots
2 cups cubed, uncooked chicken
1 cup peas
1/4 cup water
1/2 cup white wine
1 tablespoon lemon juice
1 tablespoon flour
1 cup plain nonfat yogurt
1/2 teaspoon curry powder
1/4 teaspoon cumin powder
1/4 teaspoon ground ginger
1/8 teaspoon ground black pepper
1/4 teaspoon salt

Biscuit Topping
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter or margarine
3/4 cup plain nonfat yogurt
1 tablespoon dried parsley flakes

1. Preheat oven to 350º F. To make filling, heat the oil in a large skillet. Saute the onions, garlic, and carrots until just tender, about 5 minutes.

2. Stir in the chicken, peas, and water, and cook over low heat until the chicken is just done, about 4 to 5 minutes. Stir in the wine and lemon juice. Sprinkle with flour and cook, stirring, for about 1 minute. Stir in the yogurt and spices, and cook until heated through. Pour into a deep-dish 9-inch pie, casserole, or quiche pan.

3. For crust, sift together the flour, baking powder, baking soda, and salt. Cut in the butter or margarine. Stir in the yogurt and parsley flakes. Mix until just blended. Spoon the dough over the top of the chicken mixture. Bake, uncovered, until steaming hot and nicely browned, about 30 minutes.none