Ingredients for 6 servings

Filling:

¼ teaspoon salt
1/3 cup chopped flat-leaf parsley
½ cup all-purpose flour
½ teaspoon freshly ground pepper
¾ cup nonfat milk
1 small onion, chopped
1 teaspoon dried thyme
1 14-ounce can reduced-sodium chicken broth
1 16-ounce bag frozen mixed vegetables, thawed
2 teaspoons canola oil
3 cups chopped cooked chicken breast (see Tip)

Biscuits:

¼ teaspoon salt
¾ cup nonfat milk
1 cup all-purpose flour
1 tablespoon baking powder
1 ¼ cups whole-wheat or white whole-wheat flour
1 ½ teaspoons sugar
4 tablespoons cold unsalted butter, cubed
5 tablespoons canola oil

Directions

To prepare filling: Heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add vegetables; cook, stirring, until hot, 2 to 3 minutes. Sprinkle with flour and thyme; stir to coat. Add broth and milk and stir until thickened, 4 to 6 minutes. Stir in chicken, parsley, pepper and salt. Transfer to a 9-by-13 inch (or 3-quart) baking dish.

Preheat oven to 350°F.

To prepare biscuits: Whisk whole-wheat flour, all-purpose flour, baking powder, sugar and salt in a large bowl. Add butter and rub together with your fingertips until the mixture begins to look like cornmeal. Drizzle with oil and toss to coat. Drizzle with milk and mix together. Turn dough out onto a lightly floured surface and knead a few times. Roll or pat the dough into a 10-by-6-inch rectangle, then cut into 6 biscuits. (Or use a cookie cutter, if you prefer.) Place biscuits on top of the filling with equal space in between (they’ll only partially cover the top).

Bake the potpie until it is bubbling around the edges and the biscuits are light brown, 38 to 40 minutes. Let cool for 10 minutes before serving.