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“This healthier pot pie recipe includes homemade biscuits with thyme and buttermilk. You can substitute any vegetables that you like - Ive even thrown a bag of mixed veggies in there and it is still delicious.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Add 2 cups broth and bring to a boil; reduce heat to a simmer.
  4. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens.
  5. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
  6. To prepare biscuit topping and bake potpie: Preheat oven to 400°F.
  7. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl.
  8. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly.
  9. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. .
  10. Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes.
  11. Let cool for 10 minutes before serving.

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