Slow Cooker Veggie and Chicken Pot Pie

Serves 12
Time 9 hrs 25 min
Slow Cooker Veggie and Chicken Pot Pie

This easy veggie-filled interpretation of pot pie takes advantage of a slow cooker to make the filling and tops individual portions with homemade sweet potato biscuits. For a vegetarian version, omit the chicken thighs and use vegetable broth in place of chicken broth. We stir in the peas and carrots toward the end of cooking so they keep their bright color.

Special Diets:

Sugar ConsciousSugar Conscious

Ingredients

    6 cupslow-sodium chicken broth
    1 1/2 cupswhole wheat pastry flour, divided
    1 cupsweet potato purée (from about 1 sweet potato, peeled, steamed, and puréed in a food processor), divided
    1 tablespoonchopped fresh thyme
    1 teaspoonfine sea salt, divided
    1/4 teaspoonground black pepper
    3 mediumred potatoes (about 1 pound), cubed
    2boneless, skinless chicken thighs (about 1/2 pound), cubed
    1yellow onion, chopped
    2 cupsfrozen chopped leafy greens, such as kale, spinach or collard greens
    3 cupsfrozen mixed peas and carrots
    2 cupsfrozen yellow or white corn
    1 cuplow-fat buttermilk
    3/4 cupfine yellow cornmeal
    1 tablespoonbaking soda
    1/4 cupfinely chopped fresh flat-leaf parsley

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Method

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, chicken, onion, leafy greens, and cook on the low setting, stirring occasionally until thickened, fragrant and very tender, about 8 hours.


Preheat the oven to 400°F.


Stir peas and carrots and corn into the slow cooker and cook for 30 minutes more.


Meanwhile make the biscuits. In a large bowl, whisk together buttermilk, remaining 3/4 cup sweet potato purée and remaining 1/2 teaspoon salt.


Whisk in remaining 1 cup flour, 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, about 20 minutes. (Biscuits will puff, spread and bake together.)


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

Nutritional Info

Serving Size

Calories

230

Total Fat

3g

Saturated Fat

0.5g

Cholesterol

15mg

Sodium

650mg

Total Carbohydrate

40g

Dietary Fiber

6g

Total Sugars

4g

Protein

13g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.