Used by permission. (c) Eating Well, Inc.
|3 teaspoons canola oil, divided||Freshly ground pepper, to taste|
|1 cup frozen pearl onions, thawed||3/4 cup whole-wheat pastry flour, (see Ingredient Note)|
|1 cup peeled baby carrots||3/4 cup all-purpose flour|
|10 ounces cremini mushrooms, halved||2 teaspoons sugar|
|2 1/2 cups reduced-sodium chicken broth, divided||1 1/4 teaspoons baking powder|
|1/4 cup cornstarch||1/2 teaspoon baking soda|
|2 1/2 cups diced cooked chicken, or turkey||1 teaspoon dried thyme|
|1 cup frozen peas, thawed||1 1/2 tablespoons cold butter, cut into small pieces|
|1/4 cup reduced-fat sour cream||1 cup nonfat buttermilk, (see Tip)|
|1/4 teaspoon salt|
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 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.
To prepare biscuit topping & bake potpie: Preheat oven to 400F. 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.
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.
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