Chicken Potpie



  1. 2 teaspoons canola oil, divided

  2. 1 cup frozen pearl onions, thawed

  3. 1 cup baby carrots

  4. 10 ounces  mushrooms, halved

  5. 2 ½  cups reduced-sodium and low-fat chicken broth, divided

  6. ¼  cup cornstarch

  7. 2 ½  cups diced cooked chicken, or turkey

  8. 1 cup frozen peas, thawed

  9. 1/4 cup reduced-fat sour cream

  10. ¼  teaspoon salt (OPTIONAL)

  11. Freshly ground pepper, to taste


  1. ¾  cup whole-wheat pastry flour

  2. ¾ cup all-purpose flour

  3. 2 teaspoons sugar

  4. 1 ¼  teaspoons baking powder

  5. ½  teaspoon baking soda

  6. ½  teaspoon salt (OPTIONAL)

  7. 1 teaspoon dried thyme

  8. 1 ½  tablespoons cold butter, cut into small pieces

  9. 1 cup nonfat buttermilk

  10. 1 tablespoon canola oil 


To prepare filling:

  1. Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat.

  2. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes.

  3. Transfer to a bowl. Heat the remaining 1 teaspoon oil in the pan over medium-high heat.

  4. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes.

  5. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer.

  6. 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.

  7. Transfer the filling to a 2-quart baking dish.

To prepare biscuit topping:

  1. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl.

  2. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly.

  3. 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.


  1. Preheat oven to 400°F.

  2. Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes.

  3. Let cool for 10 minutes before serving.