2 leeks, halved lengthwise and thinly sliced white and light green parts only (TIP: To clean leeks, slice lengthwise and rinse the dirt out under warm running water, separating the segments to allow the water through.)
2 tbsp white whole-wheat flour
1 cup low-sodium chicken broth
1 cup frozen peas, thawed
1/2 cup whole milk
1 tbsp potato starch
1 tsp fresh thyme leaves
1 1/2 cups white whole-wheat flour, plus additional for dusting
2 tsp baking powder
1/4 tsp sea salt
1/4 cup organic unsalted butter, well chilled
1/2 cup whole milk
2 tbsp chopped fresh chives
To a 5-qt slow cooker, add chicken and season with dried thyme, pepper and 1/2 tsp salt, tossing to coat. Add potatoes, carrots and celery.
Prepare sauce: In a large saucepan on medium-high, melt 2 tbsp butter. Add leeks and cook, stirring constantly until slightly softened, about 1 minute. Add 2 tbsp flour and cook, stirring constantly until golden, about 1 minute. Whisk in broth and cook, stirring constantly until slightly thickened, about 1 minute more. Add sauce to slow cooker, stirring to evenly distribute. Cover and cook on low for 3 1/2 to 4 1/2 hours, or until potatoes are tender and chicken is no longer pink inside. (NOTE: Check chicken and potatoes after 3½ hours, and if chicken is still pink inside, cook for 1 more hour.)
Remove chicken breasts and place on a large cutting board; shred using 2 forks. Return chicken to slow cooker and add peas. In a small bowl, whisk together 1/2 cup milk and potato starch until no lumps remain. Add to slow cooker and stir to distribute evenly. Replace lid and continue cooking for 30 minutes more.
Just after adding milk mixture to slow cooker, prepare biscuits: Preheat oven to 400°F. Line a baking sheet with parchment paper. In a food processor fitted with a steel blade, pulse 1½ cups flour, baking powder and ¼ tsp salt until well combined. Add 1/4 cup chilled butter and pulse until a fine crumb is formed, about 10 pulses. Through the feed tube of processor, stream in 1/2 cup milk and process until a ball of dough forms. Turn dough out onto a lightly floured surface and knead until no longer sticky; knead in chives. Press dough into an oval shape about the same size as the surface of your slow-cooker lid, about 1/4-inch thick. Cut dough into 8 equal parts and place on prepared baking sheet. Bake until golden, 15 to 18 minutes. Top each serving of chicken mixture with 1 biscuit. Garnish with fresh thyme.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
Lean ground turkey and buttermilk-mashed Yukon gold potatoes give this seasonal family favorite all the flavor and creaminess you'd expect from a shepherd's pie - with none of the actual butter or cream. Translation: a low-cal, low-fat meal sure to soothe any wintertime craving, guilt free.
This childhood favorite is so easy to make from scratch – no need to use a canned soup as a starter. We make ours with fresh chopped vegetables and a simple base of flour, broth and cream. And the dough? We skip it and use packaged phyllo dough instead; simply scrunch it and brush it with oil before baking.