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FILLING:
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1.
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Boil water in a medium sauce pan; peel and chop potato and carrots, then parboil to soften (5 minutes) before draining and setting aside.
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2.
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Dice chicken into bite-size pieces; heat the oil in a large saute pan over medium heat then add chicken, cooking for about 3 minutes, stirring occasionally (start to cook but do not let it brown).
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3.
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Add chicken broth, onions, carrots, peas, and potato to the pan.
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Bring to a boil, then reduce heat to a simmer.
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4.
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Add salt, pepper, cornstarch and sour cream, then stir until sauce thickens (about 3 minutes).
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5.
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Pour filling into a 8x8 baking dish.
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TOPPING:
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1.
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Preheat oven to 400 degrees F. 2.
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Whisk whole wheat four, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl.
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3.
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Using a knife, cut the butter into the dry ingredients until crumbly.
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4.
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Add buttermilk (and water if using buttermilk powder) and oil, stirring to combine all the ingredients.
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5.
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Using a large spoon, drop the topping mixture onto the filling in even sections (dont worry if there are gaps, the topping will spread out and bake as one piece).
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6.
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Set the baking dish on a baking sheet and bake the potpie 30-35 minutes (topping should be golden and filling should be bubbling).
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8.
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Allow to cool for 5-10 minutes before serving.
