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1
For the filling:
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2
Put 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat.
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3
Add onions and carrots, cook, stirring, until golden brown and tender, 6 to 8 minutes.
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4
Transfer to a bowl and set aside.
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5
Heat the remaining 2 teaspoons oil in the pan over medium-high heat.
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6
Stir in mushrooms and cook, stirring often, until browned and their liquid has evaporated, about 6 minutes.
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7
Put the onions and carrots back to the pan.
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8
Add 2 cups broth and bring to a boil, reduce heat to a gentle simmer.
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9
Stir in cornstarch with the remaining 1/2 cup broth, add to the pan and cook, stirring, until the sauce thickens.
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10
Stir in turkey, peas, sour cream, salt and pepper.
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11
Transfer the filling to a 2-quart baking dish.
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12
For the biscuit:
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13
Preheat oven to 400F.
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14
Mix together whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl.
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15
Using your fingertips, cut butter into the dry ingredients until crumbly.
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16
Stir in buttermilk and oil, keep stirring until just incorporated.
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17
Drop the dough onto the filling in 6 even portions.
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18
Place the baking dish on a baking sheet.
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19
Bake the pot pie until the topping is golden and the filling is bubbling, about 35 minutes.
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20
Let cool for about 8 minutes.
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21
Serve warm.
