Healthier Chicken Potpie

FILLING:

1. Boil water in a medium sauce pan; peel and chop potato and carrots, then parboil to soften (5 minutes) before draining and setting aside.
2. Dice chicken into bite-size pieces; heat the oil in a large saute pan over medium heat then add chicken, cooking for about 3 minutes, stirring occasionally (start to cook but do not let it brown).
3. Add chicken broth, onions, carrots, peas, and potato to the pan. Bring to a boil, then reduce heat to a simmer.
4. Add salt, pepper, cornstarch and sour cream, then stir until sauce thickens (about 3 minutes).
5. Pour filling into a 8×8″ baking dish.

TOPPING:

1. Preheat oven to 400°F.
2. Whisk whole wheat four, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl.
3. Using a knife, cut the butter into the dry ingredients until crumbly.
4. Add buttermilk (and water if using buttermilk powder) and oil, stirring to combine all the ingredients.
5. Using a large spoon, drop the topping mixture onto the filling in even sections (don’t worry if there are “gaps,” the topping will spread out and bake as one piece).
6. Set the baking dish on a baking sheet and bake the potpie 30-35 minutes (topping should be golden and filling should be bubbling).
8. Allow to cool for 5-10 minutes before serving.