Ingredients For Filling:
10 ounces cremini mushrooms, halved
2 1/2 cups reduced-sodium chicken broth, divided
2 1/2 cups diced cooked chicken, or turkey
1 cup frozen peas, thawed
1 cup frozen pearl onions, thawed
1 cup peeled baby carrots
1/4 cup reduced-fat sour cream
1/4 cup cornstarch
3 tsps canola oil, divided
1/4 tsp salt
Freshly ground pepper, to taste
Ingredients For Biscuit Topping:
1 cup nonfat buttermilk
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 1/2 tbsps cold butter, cut into small pieces
1 tbsp canola oil
2 tsps sugar
1 1/4 tsps baking powder
1 tsp dried thyme
1/2 tsp baking soda
1/2 tsp salt
[Source: Eating Well]
How To Make:
To Make Filling:
1. Heat 1 tsp 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.
2. 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.
3. Return the onions and carrots to the pan.
Add 2 cups broth and bring to a boil; reduce heat to a simmer.
4. 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 Make Biscuit Topping:
1. Preheat oven to 400F.
2. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl.
3. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined.
4. Drop the dough onto the filling in 6 even portions.
5. Set the baking dish on a baking sheet.
6. 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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