Chicken Pot Pie (Eating Well)

1. 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. 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. 3

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

4. 4

   Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens.

5. 5

   Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.

6. 6

   To prepare biscuit topping and bake potpie: Preheat oven to 400u00b0F.

7. 7

   Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl.

8. 8

   Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly.

9. 9

   Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. .

10. 10

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

11. 11

    Let cool for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.