Chicken Pot Pie (eating Well)

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3 teaspoons canola oil, divided
• 1 cup frozen pearl onions, thawed
• 1 cup peeled baby carrots
• 10 ounces cremini mushrooms, halved
• 2 1/2 cups reduced-sodium chicken broth, divided
• 1/4 cup cornstarch
• 2 1/2 cups diced cooked chicken or 2 1/2 cups turkey
• 1 cup frozen peas, thawed
• 1/4 cup reduced-fat sour cream
• 1/4 teaspoon salt
• fresh ground pepper, to taste
• 3/4 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 2 teaspoons sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon dried thyme
• 1 1/2 tablespoons cold butter, cut into small pieces
• 1 cup fat-free buttermilk
• 1 tablespoon canola oil

Recipe

• 1 to prepare filling: heat 1 teaspoon oil in a large skillet or dutch oven over medium-high heat. add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes.
• 2 transfer to a bowl. heat the remaining 2 teaspoons oil in the pan over medium-high heat. add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. return the onions and carrots to the pan.
• 3 add 2 cups broth and bring to a boil; reduce heat to a simmer.
• 4 mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens.
• 5 stir in chicken (or turkey), peas, sour cream, salt and pepper. transfer the filling to a 2-quart baking dish.
• 6 to prepare biscuit topping and bake potpie: preheat oven to 400°f.
• 7 whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl.
• 8 using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly.
• 9 add buttermilk and oil; stir until just combined. drop the dough onto the filling in 6 even portions. .
• 10 bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes.
• 11 let cool for 10 minutes before serving.