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:
Ingredients
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
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.