Recipe: Slow Cooker Veggie and Chicken Pot Pie  | Whole Foods Market

Name: Recipe: Slow Cooker Veggie and Chicken Pot Pie | Whole Foods Market
Ingredients: 6 cups low-sodium chicken broth; 1 1/2 cups whole wheat pastry flour, divided; 1 cup sweet potato purée (from about 1 sweet potato, peeled, steamed, and puréed in a food processor), divided; 1 tablespoon chopped fresh thyme; 1 teaspoon fine sea salt, divided; 1/4 teaspoon ground black pepper; 3 medium red potatoes (about 1 pound), cubed; 2 boneless, skinless chicken thighs (about 1/2 pound), cubed; 1 yellow onion, chopped; 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 low-fat buttermilk; 3/4 cup fine yellow cornmeal; 1 tablespoon baking soda; 1/4 cup finely chopped fresh flat-leaf parsley

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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...

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Ingredients

6 cups low-sodium chicken broth
1 1/2 cups whole wheat pastry flour, divided
1 cup sweet potato purée (from about 1 sweet potato, peeled, steamed, and puréed in a food processor), divided
1 tablespoon chopped fresh thyme
1 teaspoon fine sea salt, divided
1/4 teaspoon ground black pepper
3 medium red potatoes (about 1 pound), cubed
2 boneless, skinless chicken thighs (about 1/2 pound), cubed
1 yellow onion, chopped
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 low-fat buttermilk
3/4 cup fine yellow cornmeal
1 tablespoon baking soda
1/4 cup finely chopped fresh flat-leaf parsley