Chicken Pot PieA Comfort Food Makeover

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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.

* Per serving · 4 servings · Values may vary.