One-Pot Chicken Pot Pie

This recipe is courtesy of Prevention Magazine

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 3⁄4 lb boneless skinless chicken breast, cut into bite-size pieces
• 2  celery ribs, thinly sliced
• 2  medium carrots, sliced
• 1  large onion, chopped
• 1  garlic clove, minced
• 2  medium sweet potatoes, peeled & cut into 1-inch cubes
• 2  medium turnips, peeled & cut into . 5-inch cubes
• 8  cups reduced-sodium chicken broth
• 2  sprigs thyme
• 1  bay leaf
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1 1⁄2 tablespoons cornstarch
• 1⁄2 cup water
• 2  cups  sifted all-purpose flour
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 cup canola oil
• 1  cup buttermilk

Directions

1. To prepare filling: Heat 1 tablespoon of the oil in a large dutch over medium-high heat.
2. Add chicken & cook 5-7 minutes or until well browned.
3. Transfer chicken to small plate or bowl.
4. Add the remaining 1 tablespoon of oil to the dutch oven along with the celery, carrots and onion.
5. Cook, stirring occasionally, until lightly browned, about 3-5 minutes.
6. Add garlic and return chicken and any released juices to the dutch oven.
7. Stir in the sweet potatoes, turnips, broth, thyme, bay leaf, salt & pepper.
8. Bring to a boil and then reduce heat & simmer 20 minutes or until vegetables are tender.
9. Remove bay leaf.
10. To prepare biscuits: While filling simmers, in a large bowl, combine flour, baking powder, baking soda and salt. Blend with fork.
11. Add oil & buttermilk and mix until ingredients are just incorporated. Set aside.
12. In a small bowl, dissolve cornstarch in water to form a paste.
13. Stir cornstarch mixture into simmering filling and cook 2-3 minutes until thickened.
14. Drop biscuit mix by tablespoons over top of filling in dutch oven.
15. Simmer uncovered 10 minutes.
16. Cover and simmer 10 minutes longer or until biscuits are cooked through.