Chicken Potpie

Delicious, easy comfort food for 403 calories per serving? Yes please. It also makes some pretty yummy leftovers.

Chicken Potpie

Filling:
1 teaspoons canola or olive oil
1 cup frozen pearl onions, thawed
1 cup peeled baby carrots
2 1/2 cups reduced-sodium chicken broth, divided
1/4 cup cornstarch
2 1/2 cups diced cooked chicken, or turkey
1 cup frozen peas, thawed
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
Freshly ground pepper, to taste

Biscuit topping:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 shallow teaspoon dried thyme
1 1/2 tablespoons cold butter, cut into small pieces
1 cup nonfat buttermilk**
1 tablespoon canola or olive oil

1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. 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.

2. 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 or a pastry cutter, 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.

**Who has buttermilk? Not me. You can make “sour milk” by adding 1 tablespoon lemon juice or vinegar to 1 cup milk.