Chicken Pot Pie

Ingredients

Filling

• 3 teaspoons canola oil, divided

• 1 cup frozen pearl onions, thawed

• 1 cup peeled baby carrots

• 10 ounces cremini mushrooms, halved

• 2 ½ cups reduced-sodium chicken broth, divided

• ¼ cup cornstarch

• 2 ½ cups 2 1/2 cups diced cooked chicken, or turkey

• 1 cup frozen peas, thawed

• ¼ cup reduced-fat sour cream

• ¼ teaspoon salt

• 1 Freshly ground pepper, to taste

Biscuit topping

• ¾ cup 3/4 cup whole-wheat pastry flour, (see Ingredient Note)

• ¾ cup all-purpose flour

• 2 teaspoons sugar

• 1 ¼ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon dried thyme

• 1 ½ tablespoons cold butter, cut into small pieces

• 1 cup 1 cup nonfat buttermilk, (see Tip)

• 1 tablespoon canola oil

Directions

• 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. 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.

• Add 2 cups broth and bring to a boil; reduce heat to a simmer.

• Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish

• To prepare biscuit topping & bake potpie:

• Preheat oven to 400 degrees F.

• Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly.

• Add buttermilk and oil; stir until just combined.

• Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet

• Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes.

• Let cool for 10 minutes before serving

Tips

• Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer

• Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk

• Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use