The perfect dish for dinner, von unseren Freunden bei Whole Foods


  • 6 cups low-sodium chicken broth
  • 1 1/2 cup whole wheat pastry flour, geteilt
  • 1 cup sweet potato purée, geteilt
  • 1 tablespoon chopped fresh thyme
  • 1 Teelöffel feines Meersalz, plus more to taste, geteilt
  • 1/4 Teelöffel gemahlener schwarzer Pfeffer
  • 3 medium red potatoes (über 1 Pfund), cubed
  • 2 Knochen, Hähnchenschenkel (über 1/2 Pfund), cubed
  • 1 yellow onion, gehackt
  • 2 cups frozen chopped leafy greens, such as kale, spinach or collard greens
  • 3 cups frozen mixed peas and carrots
  • 2 cups frozen yellow or white corn
  • 1 cup lowfat buttermilk
  • 3/4 cup fine yellow cornmeal
  • 1 tablespoon baking soda
  • 1/4 cup finely chopped fresh flat-leaf parsley


In a (6-quart) slow cooker, vigorously whisk together broth, 1/2 cup of the flour, 1/4 cup of the sweet potato purée, thyme, 1/2 teaspoon of the salt and pepper. Stir in potatoes, Huhn, Zwiebel, leafy greens, and cook on the low setting, stirring occasionally until thickened, fragrant and very tender, über 8 Stunden.

Preheat the oven to 400°F. Stir peas and carrots and corn into the slow cooker and cook for 30 Minuten mehr.

Meanwhile make the biscuits. In einer großen Schüssel, whisk together buttermilk, remaining 3/4 cup sweet potato purée and remaining 1/2 Teelöffel Salz. Whisk in remaining 1 Tasse Mehl, cornmeal and baking soda, just until combined. Drop onto a large, parchment-paper-lined baking sheet to form 12 biscuits. Bake until golden brown and cooked through, über 20 Minuten. (Biscuits will puff, spread and bake together.)

When ready to serve, stir parsley into pot pie mixture and salt to taste. Spoon into bowls. Top each serving with a sweet potato biscuit.


Pro Portion: 230 Kalorien (25 aus Fett), 3g Fett insgesamt, 0.5g gesättigte Fettsäuren, 15mg Cholesterin, 650mg Natrium, 40g Kohlenhydrate (6g Ballaststoffe, 4g Zucker), 13g Eiweiß