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Sunday, December 28 2014

3    teaspoons   canola oil, divided
1    cup   frozen pearl onions, thawed
1    cup   peeled baby carrots
10    ounces   cremini mushrooms, halved
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 pastry flour, (see Ingredient Note)
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, (see Tip)
1    tablespoon   canola oil
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 400 degrees 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, 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.

Per Serving: cal. (kcal) 403, Fat, total (g) 12, chol. (mg) 64, sat. fat (g) 4, carb. (g) 46, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 29, vit. A (IU) 3401.32, sodium (mg) 667, Potassium (mg) 427, Vegetables () 1, Starch () 2, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email

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