The perfect dish for dinner, de nos amis Whole Foods

Ingrédients

  • 6 cups low-sodium chicken broth
  • 1 1/2 cup whole wheat pastry flour, divisé
  • 1 cup sweet potato purée, divisé
  • 1 tablespoon chopped fresh thyme
  • 1 cuillère à café de sel fin de mer, plus more to taste, divisé
  • 1/4 cuillère à café de poivre noir moulu
  • 3 medium red potatoes (sur 1 Livre), cubed
  • 2 désossé, cuisses de poulet sans peau (sur 1/2 Livre), cubed
  • 1 yellow onion, haché
  • 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

Itinéraire

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

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

Meanwhile make the biscuits. Dans un grand bol, whisk together buttermilk, remaining 3/4 cup sweet potato purée and remaining 1/2 à thé de sel. Whisk in remaining 1 tasse de farine, 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, sur 20 minutes. (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.

Information nutritionnelle

Par portion: 230 calories (25 à partir de matières grasses), 3g lipides, 0.5g de graisses saturées, 15mg de cholestérol, 650mg de sodium, 40g de glucides (6g de fibres alimentaires, 4g de sucre), 13g de protéines