Healthier Chicken Potpie

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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.

* Per serving · 4 servings · Values may vary.