Chicken Pot Pie
- Filling
- 3 teaspoons olive oil
- 1 cup chopped onions
- 2 1/2 cups chopped mixed root vegetables (I like carrots, parsnips, kohlrabi, meat radish, rutabagas)
- 2 1/2 cups chicken broth, divided
- 1/4 cup cornstarch
- 2 1/2 cups diced cooked chicken, or turkey
- 1/4 cup sour cream
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
Biscuit topping
- 3/4 cup whole-wheat pastry flour, (see Ingredient Note)
- 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
- 2 1/2 tablespoons cold butter, cut into small pieces
- 1 cup nonfat buttermilk, (see Tip)
To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and cook, stirring, until golden brown and tender, about 7 minutes. Add vegetables and cook for about 5 minutes until they start to brown a little. Add 2 cups broth and bring to a boil; reduce heat to a simmer until roots start to soften. 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. 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.
Tips & Notes
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.