One-pot Chicken Pot Pie

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 3/4 lb boneless skinless chicken breast, cut into bite-size pieces
• 2 celery ribs, thinly sliced
• 2 medium carrots, sliced
• 1 large onion, chopped
• 1 garlic clove, minced
• 2 medium sweet potatoes, peeled & cut into 1-inch cubes
• 2 medium turnips, peeled & cut into . 5-inch cubes
• 8 cups reduced-sodium chicken broth
• 2 sprigs thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 1/2 tablespoons cornstarch
• 1/2 cup water
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 1 cup buttermilk

Recipe

• 1 to prepare filling: heat 1 tablespoon of the oil in a large dutch over medium-high heat.
• 2 add chicken & cook 5-7 minutes or until well browned.
• 3 transfer chicken to small plate or bowl.
• 4 add the remaining 1 tablespoon of oil to the dutch oven along with the celery, carrots and onion.
• 5 cook, stirring occasionally, until lightly browned, about 3-5 minutes.
• 6 add garlic and return chicken and any released juices to the dutch oven.
• 7 stir in the sweet potatoes, turnips, broth, thyme, bay leaf, salt & pepper.
• 8 bring to a boil and then reduce heat & simmer 20 minutes or until vegetables are tender.
• 9 remove bay leaf.
• 10 to prepare biscuits: while filling simmers, in a large bowl, combine flour, baking powder, baking soda and salt. blend with fork.
• 11 add oil & buttermilk and mix until ingredients are just incorporated. set aside.
• 12 in a small bowl, dissolve cornstarch in water to form a paste.
• 13 stir cornstarch mixture into simmering filling and cook 2-3 minutes until thickened.
• 14 drop biscuit mix by tablespoons over top of filling in dutch oven.
• 15 simmer uncovered 10 minutes.
• 16 cover and simmer 10 minutes longer or until biscuits are cooked through.