Boil the chicken with the first four ingredients for 20 minutes.
Remove the bones and dice the chicken meat. Set aside.
In a separate pan, sauté the onion in the margarine.
Add the chicken; stir a while, before adding the chicken broth.
Season to taste. Arrange the mixture in a round Pyrex dish.
Arrange one layer of asparagus tips on the top or toss in one cup green peas. Set aside.
To the mashed potato add 1/2 cup margarine, milk, beaten egg and seasonings.
Mash until smooth. Put on top of the chicken.
Sprinkle with bread crumbs and bake in a preheated 350 °F oven for 20 minutes or until top is slightly brown. Good for 8 persons.