Pot pie is such a hearty “comfort food.” I love the comfort foods of fall, but too many of them can put you at a bit of an UN-comfortable weight. Try to open your mind beyond the traditional pot pie and test out this slimmed down version!
Sweet Potato-Chick Pea Pot Pie– slightly adapted from Prevention RD
2 cups sweet potatoes, peeled and diced
1/2 cup carrots, diced
1 tbsp. extra-virgin olive oil
1 medium oil, diced
1/4 cup all-purpose flour
14 oz. can low-sodium chicken broth
14 oz. can chickpeas, drained and rinsed
1/2 cup frozen baby peas
1/4 tsp. kosher salt
cracked pepper, to taste
dash of hot sauce
3/4 cup yellow cornmeal
3/4 cup whole wheat pastry flour
1 tbsp. baking powder
1.5 tbsp. sugar
1/2 tsp. salt
3/4 cup skim milk
2 tbsp. olive oil
1 egg yolk, slightly beaten
- Boil the potatoes and carrots until tender but not soft and set aside, about 7-8 minutes
- Spray a 2 1/2 quart (circle) casserole dish with cooking spray
- For the filling, heat the oil in a large skillet. Add the onions, saute until soft (about 5 minutes). Sprinkle in the all-purpose flour and mix. Slowly pour in the chicken broth, whisking well with a wire whisk. Cook the mixture over medium heat and continue whisking until thickened and bubbly, about 2-3 minutes.
- Add the chickpeas, peas, cooked potatoes and carrots, salt, pepper to taste and hot sauce. Cook on medium heat until heated through, 2-3 minutes.
- Distribute the filling into the prepared casserole dish.
- Preheat oven to 400 F
- For the crust, combine in a bowl the cornmeal, 3/4 cup flour, baking powder, sugar and salt. In a separate small bowl, combine the milk, oil and egg yolk. Add the dry ingredients and mix until uniform but a little lumpy. Spoon the batter evenly over the filling.
- Bake until the top is golden brown, about 25 minutes.