Makes 6 servings
3 teaspoons canola oil
1 cup frozen pearl onions, thawed
1 cup baby carrots, peeled
10 ounces crimini mushrooms
2 ½ cups reduced-sodium chicken broth
¼ cup cornstarch
2 1/2 cups chicken, cooked and diced
1 cup frozen peas, thawed
¼ cup sour cream
¼ teaspoon salt
ground pepper to taste
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
- To prepare filling, heat 1 teaspoon oil in a large cast iron skillet over medium-high heat. Add onions and carrots and cook, stirring until golden brown and tender. Transfer to a bowl. Heat remaining 2 teaspoons oil in the pan over high heat. Add mushrooms and cook until browned and their liquid has cooked out.
- Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil and reduce heat to a simmer. Mix cornstarch with the remaining ½ cup broth and add to the pan and cook, stirring until the sauce thickens. Add chicken, peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
- 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 two knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil and stir until just combined. Drop the dough onto the filling in six even portions. Set the baking dish on a baking sheet.
- Bake the pot pie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
Recipe created by Chef Berlin Lillard.