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1.
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Preparing the filling: Heat 1 teaspoon olive oil in a Dutch oven or large skillet over medium-high heat.
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Add carrots and cook for about 7 minutes or until tender.
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2.
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Add the soup, water and broth.
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Stir until soup blends and there are no more chunks.
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3.
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Add the onion powder and garlic powder.
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Bring to a boil; reduce heat to simmer.
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4.
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Mix cornstarch with about 3 tablespoons water, or enough to made a smooth paste.
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Add to the skillet and cook, stirring until sauce thickens.
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5.
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Stir in peas, corn, chicken, salt and pepper.
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6.
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Transfer to ramekins (I filled two 2-cup and two 1 1/2-cup ramekins) or a 6-quart baking dish.
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7.
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Preparing topping: Preheat oven to 400 F. 8.
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Whisk flours, sugar, baking powder, baking soda and salt together in a large bowl.
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9.
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Cut butter into the dry ingredients with your fingers or a fork until crumbly.
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Add buttermilk and oil.
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Stir until just combined.
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10.
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Drop and spread out the dough evenly among your ramekins or your baking dish.
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11.
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Place ramekins or baking dish on a baking sheet.
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12.
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Bake 30 to 35 minutes or until topping is golden and filling is bubbling.
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If you are using small ramekins, you may want to check at around 20 minutes.
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13.
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Let cool 10 minutes before serving.
