Recipe Image

Chicken Potpie

  • 15 m
  • 1 h 5 m
Jim Romanoff
“This chicken potpie is studded with peas, mushrooms, carrots and onions and topped with tender whole-wheat biscuits. The savory sauce gets a rich taste from reduced-fat sour cream, but with less fat and calories. And it ends up just as delicious and comforting as you expect.”

Ingredients

    • Filling
    • 3 teaspoons canola oil, divided
    • 1 cup frozen pearl onions, thawed
    • 1 cup peeled baby carrots
    • 10 ounces cremini mushrooms, halved
    • 2½ cups reduced-sodium chicken broth, divided
    • ¼ cup cornstarch
    • 2½ cups diced cooked chicken, or turkey
    • 1 cup frozen peas, thawed
    • ¼ cup reduced-fat sour cream
    • ¼ teaspoon salt
    • Freshly ground pepper, to taste
    • Biscuit topping
    • ¾ cup whole-wheat pastry flour, (see Ingredient Note)
    • ¾ cup all-purpose flour
    • 2 teaspoons sugar
    • 1¼ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon dried thyme
    • 1½ tablespoons cold butter, cut into small pieces
    • 1 cup nonfat buttermilk, (see Tip)
    • 1 tablespoon canola oil

Directions

  • 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 ½ 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.
  • 2 To prepare biscuit topping & 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.
  • 3 Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
  • Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
  • 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.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
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