Biscuit-Topped Chicken And Root Vegetable Stew

By Oprah
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2 Tbsp. extra-virgin olive oil

2 carrots , sliced

2 ribs celery , sliced

1 clove garlic , peeled and minced

1 chopped yellow onion

3/4 pound boneless, skinless chicken breasts , cut into 1-inch pieces

3/4 tsp. plus 1/2 tsp. salt

1/4 tsp. freshly ground pepper

1/4 cup dry white wine

1 quart low-sodium chicken broth

2 sprigs thyme

1 bay leaf

1 sweet potato (about 1/2 pound), peeled and cut into 1-inch pieces

1 turnip (about 6 ounces), peeled and cut into 1/4-inch pieces

1 Tbsp. cornstarch

2/3 cup all-purpose flour

1/3 cup whole wheat flour

1 tsp. baking powder

1/2 tsp. baking soda

2 Tbsp. canola oil

1 cup low-fat buttermilk

1/3 cup grated Cheddar

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