Heat 1 tbsp. oil in medium size skillet on medium high heat. Add chicken and cook for 5 minutes or until chicken is cooked through. Remove chicken from skillet and set aside in a bowl. In a medium size pot add turnips, celery and carrots. Add a little salt and enough water into the pot to cover the vegetable. Bring to a boil and cook vegetables for 5 to 8 minutes or until just tender. Drain into a colander.
Heat 5 tbsp. of oil into a large pot on medium heat. Add onions and sauté for about 3 minutes. Stir in garlic than sprinkle in flour; stir until flour is absorbed into the oil. Whisk in the broth and wine, cook until sauce thickens. Stir in the chicken, vegetables, dill weed, thyme and enough salt and pepper to taste. Bring to a boil. Pour into a 9" x 13" glass pan. Keep warm while preparing the biscuits.
Preheat oven to 400 degrees. Combine the flour, sugar, powder and salt in an electric mixture. Cut up butter into pieces and add to flour mixture. Mix together until mixture resembles coarse crumbs. Add potatoes and milk. Mix until just combined to make soft dough. Spoon the dough on top of chicken and vegetable mixture, making 12 mounds. Bake for 30 minutes until the biscuits are golden and the sauce is bubbling. Remove from oven and let stand for 5 minutes before serving. Makes 6 servings.
*Microwave sweet potato: Prick potato several times with fork. Microwave on high for 4 to 5 minutes. Place into a plastic bag, cool to touch. Strip off outside jacket of potato and then mash with a potato masher or food processor.