Preheat oven to 450. Whisk together the whole wheat flour, 1 cup all purpose flour, baking powder and 1/2 tsp of salt.

In a small bowl, whisk together egg whites, 6 tbs oil and 1/2 cup of milk. Add to flour mixture until moistened. Drop 1/4 cup scoops of dough onto a baking sheet 2 inches apart. Bake until golden, 12-14 minutes.

Meanwhile, in a 5 quart Dutch oven, heat remaining oil over medium-high. Add carrots, celery and onions. Season with salt and pepper. Cook stirring frequently until vegetables are tender, 7-10 minutes.

Sprinkle vegetables with remaining flour. Stir in remaining milk, 1 cup water, and thyme. Simmer until liquid is thickened, stirring occasionally, 2-3 minutes. Add chicken, simmer until cooked through. Serve chicken stew with biscuits.