This lighter-version of a favorite comes from Eating Well, and was a great way to feel comfortable eating comfort food. The biscuit topping was a nice surprise, and the dish really tasted rich and creamy. I’m putting in my official request for Lisa to make this again.

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Chris says:

What the… did you really just make Chicken Pot Pie?

Lisa says:

Sure did…

Chris says:

But we never…

Lisa says:

…I was craving it! It’s a light version.

Chris says:

Wow, well it looks awesome.

Lisa says:

Just wait until you taste it — it may be light but it’s pretty rich.

Chris says:

Yeah it is! This is so good — though, I have a question.

Lisa says:

Ye-e-e-e-e-e-s….?

Chris says:

Is it still considered light if I have three helpings?

Lisa says:

…. uh-no-o-o-o-o-o.

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Chicken Pot Pie

Filling
3 tsp canola oil
1 cup frozen pearl onions, thawed
1 cup carrots, cut into small pieces
10 oz cremini mushrooms, halved
1/2 cup broccoli, cut into small florets
2 1/2 cups reduced-sodium chicken broth
1/4 cup cornstarch
2 cups diced cooked chicken
1 cup frozen peas, thawed
1/4 cup reduced-fat sour cream
1/4 tsp salt
Freshly ground pepper, to taste

Biscuit topping
3/4 cup whole-wheat pastry flour
3/4 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
1 tbsp canola oil

To prepare filling, heat 1 tsp oil in a large 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 tsp oil in the pan over medium-high heat. Add mushrooms and broccoli and cook, stirring often, until browned and the liquid from the mushrooms 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, 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°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.

6 Servings