This is another chilly weather inspired dinner! I don’t think it’s really even that cold out yet, but we still have our A/C cranking, so I’m always freezing. At least now that it’s fall I actually have an excuse for wanting piping hot soup and tea!
I was craving something along the lines of chicken pot pie. My old roommate, Laura, used to make a biscuit-topped veggie pot pie that was awesome! The biscuit crust is ten times better than pie crust any day. So I went looking for a biscuit-topped chicken pot pie and actually found a pretty healthy one!
Chicken Pot Pie with Biscuit Crust
(adapted from Eating Well)
- 3 tsp canola oil, divided
- 1 large onion, chopped
- 4 medium carrots, chopped
- 1 (8 oz) package sliced mushrooms
- 2 1/2 cups reduced-sodium chicken broth, divided
- 1/4 cup cornstarch
- 2 1/2 cups cooked chicken, diced
- 1 cup frozen peas, thawed
- 1/4 cup sour cream or greek yogurt
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
for biscuit crust:
- 1/2 cup whole wheat flour
- 1 cup all-purpose flour
- 2 tsp sugar
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp dried thyme
- 1 1/2 tbsp cold butter, cut into small pieces
- 1 cup nonfat buttermilk (or 1 cup milk + 1 tbsp white vinegar)
- 1 tbsp canola oil
To prepare filling: Heat 1 tsp oil in a dutch oven over medium-high heat. Add onions and carrots and cook about 7 minutes until tender.
Transfer to a bowl. Heat the remaining 2 tsp oil in the pot 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, then reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth and add to the pot. Cook, stirring, until the sauce thickens. Stir in 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 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.
The pot pie was exactly what I wanted and definitely hit the spot. I loved the thyme in the biscuits and the whole wheat flour made them really dense and hearty, which was perfect for soaking up the gravy.
The dish reheated really well, too. I was afraid the biscuits would be soggy, but even two days and a microwave ride later, they were great. I think this one was potato-free since it came from a healthy-cooking magazine, but some potato chunks would be great in it, too. Yum!
[…] a big bunch of pretty rainbow carrots. These beauties went into one of my old favorites– Chicken Pot Pie with Biscuit Crust– which I hadn’t made forever! Yay for fall comfort […]