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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.
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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.
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3
Add 2 cups broth and bring to a boil; reduce heat to a simmer.
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4
Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens.
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5
Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
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6
To prepare biscuit topping and bake potpie: Preheat oven to 400u00b0F.
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7
Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl.
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8
Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly.
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9
Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. .
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10
Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes.
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11
Let cool for 10 minutes before serving.
