Sweet Potato-Chick Pea Pot Pie

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

Serves: 7

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

 

Crust:

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

 

Instructions:

1. Boil the potatoes and carrots until tender but not soft and set aside, about 7-8 minutes
2. Spray a 2 1/2 quart (circle) casserole dish with cooking spray
3. 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.
4. 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.
5. Distribute the filling into the prepared casserole dish.
6. Preheat oven to 400 F
7. 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.
8. Bake until the top is golden brown, about 25 minutes.