Chicken Pot Pie (Eating Well) - cooking recipe

Ingredients

Filling
3 teaspoons canola oil, divided
1 cup frozen pearl onions, thawed
1 cup peeled baby carrots
10 ounces cremini mushrooms, halved
2 1/2 cups reduced-sodium chicken broth, divided
1/4 cup cornstarch
2 1/2 cups diced cooked chicken or 2 1/2 cups turkey
1 cup frozen peas, thawed
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
fresh ground pepper, to taste
Biscuit topping
3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried thyme
1 1/2 tablespoons cold butter, cut into small pieces
1 cup fat-free buttermilk
1 tablespoon canola oil

Preparation

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\u00b0F.
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. .
Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes.
Let cool for 10 minutes before serving.