Jen's spring twist on traditional hummus.
chicken and sweet potato potpie
My family adores a good potpie. It warms the body as it warms the soul. This is a nutritious riff on the classic, using ingredients like sweet potato, spinach, and edamame for something a little different. You can make this ahead and freeze before baking for a convenient weeknight dinner, or freeze the leftover portions for baby’s meals throughout the week.
Edamame is one of the few sources of complete protein derived from plants.
From Jen's Cookbook: Growing Up Gourmet.
2 TBPS butter
1 small onion, chopped
2 stalks celery, chopped
1 large sweet potato, peeled and cut in 1/4 inch cubes
1/4 tsp. each salt and pepper
1/3 cup unbleached all-purpose flour
2 cups low sodium chicken broth
3 cups cooked chicken, diced
1/2 cup shelled edamame
2 TBSP fresh sage, thinly sliced
1/8 tsp nutmeg
2 cups fresh spinach, chopped
1/2 cup evaporated milk or half and half
- PREHEAT oven to 400F.
- In a large saucepan, melt the butter over medium heat; cook the onion, celery, sweet potato, salt and pepper for about 7 minutes.
- Stir in the flour; cook, stirring for 1 minute. Gradually, stir in the broth and bring to a boil. Reduce the heat and simmer until thickened and the sweet potato is tender. About 8 minutes.
- Stir in the chicken, edamame, fresh sage, and nutmeg. Cook until the chicken is heated through, about 4 minutes. Stir in the spinach and evaporated milk.
- Combine the flours, baking powder, ground sage, and the salt in a large bowl
- Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
- Stir in the milk and form into a ball, adding a bit more flour if the dough is too sticky.
- Roll out on a floured surface, until the dough is wide enough to cover the top of the casserole dish.
- Pour the chicken mixture into a casserole dish and top with the biscuit dough. Prick the dough several times with a fork.
- Bake for 25 minutes, until the topping is golden brown. Let cool for 5 minutes before serving.
- FOR BABY: remove 1/2 cup potpie and pulse in a mini food processor 5-15 times, with 3 TBSP of milk, until the desired consistency is reached. Cool and serve.