Healthier Chicken Pot Pie

• 3 teaspoons canola oil, divided
• onion
• 2 cup frozen veggie mix, thawed
• 1 cup cremini mushrooms, chopped
• 2 1/2 cups reduced-sodium chicken broth, divided
• 1/4 cup cornstarch
• 2 1/2 cups diced cooked chicken
• 1/4 cup reduced-fat sour cream
• 1/4 teaspoon salt
• Freshly 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 nonfat buttermilk
• 1 tablespoon canola oil

1.For filling: Heat oil in a large skillet over medium-high heat. Add onions and mushrooms. Sauté until liquid evaporates. Add frozen veggies and cook until heated. 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, veggies, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.

2.To prepare biscuit topping: 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 at 400°F. Let cool for 10 minutes before serving.


Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user ADVENTURE-GIRL.