• 1382236146minutes
  • 403calories

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Ingredients Jump to Instructions ↓

  1. 3 teaspoon(s) canola oil , divided 1 cup(s) frozen pearl onions , thawed 1 cup(s) peeled baby carrots 10 ounce(s) cremini mushrooms , halved 2 1/2 cup(s) reduced-sodium chicken broth , divided 1/4 cup(s) cornstarch 2 1/2 cup(s) diced cooked chicken, or turkey 1 cup(s) frozen peas 1/4 cup(s) reduced-fat sour cream 1/4 teaspoon(s) salt Freshly ground pepper, to taste 75 cup(s) whole-wheat pastry flour (see Tips & Techniques) 3/4 cup(s) all-purpose flour 2 teaspoon(s) sugar 1 1/4 teaspoon(s) baking powder 1/2 teaspoon(s) baking soda 1/2 teaspoon(s) salt 1 teaspoon(s) dried thyme 1 1/2 tablespoon(s) cold butter , cut into small pieces 1 cup(s) nonfat buttermilk (see Tips & Techniques) 1 tablespoon(s) canola oil

Instructions Jump to Ingredients ↑

  1. To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt, and pepper. Transfer the filling to a 2-quart baking dish. To prepare biscuit topping and bake potpie: Preheat oven to 400°F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt, and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet. Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.


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