Chicken Pot Pie (Eating Well)

This healthier pot pie recipe includes homemade biscuits with thyme and buttermilk. You can substitute any vegetables that you like - Ive even thrown a bag of mixed veggies in there and it is still delicious.

• Ready In: 55 mins
• Serves: 6

Ingredients

• Filling

• 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

• Biscuit topping

• 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

Directions

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.