Chicken Pot Pie—A Comfort Food Makeover

1. Preparing the filling: Heat 1 teaspoon olive oil in a Dutch oven or large skillet over medium-high heat. Add carrots and cook for about 7 minutes or until tender.
2. Add the soup, water and broth. Stir until soup blends and there are no more chunks.
3. Add the onion powder and garlic powder. Bring to a boil; reduce heat to simmer.
4. Mix cornstarch with about 3 tablespoons water, or enough to made a smooth paste. Add to the skillet and cook, stirring until sauce thickens.
5. Stir in peas, corn, chicken, salt and pepper.
6. Transfer to ramekins (I filled two 2-cup and two 1 1/2-cup ramekins) or a 6-quart baking dish.
7. Preparing topping: Preheat oven to 400 F.
8. Whisk flours, sugar, baking powder, baking soda and salt together in a large bowl.
9. Cut butter into the dry ingredients with your fingers or a fork until crumbly. Add buttermilk and oil. Stir until just combined.
10. Drop and spread out the dough evenly among your ramekins or your baking dish.
11. Place ramekins or baking dish on a baking sheet.
12. Bake 30 to 35 minutes or until topping is golden and filling is bubbling. If you are using small ramekins, you may want to check at around 20 minutes.
13. Let cool 10 minutes before serving.