Ingredients
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2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
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1 cup chopped onion
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½ cup chopped carrot
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½ cup chopped celery
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3 cloves garlic, minced
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2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
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1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried
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8 cups chopped kale (1 small-to-medium bunch)
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¼ cup white whole-wheat flour
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3 cups low-sodium vegetable broth or no-chicken broth
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1 15-ounce can white beans, rinsed
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½ teaspoon kosher salt
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½ teaspoon ground pepper
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1 cup white whole-wheat flour (see Tip)
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1 teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon kosher salt
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¼ teaspoon ground pepper
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3 tablespoons cold butter, cut into small pieces
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3 tablespoons minced fresh chives
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½ cup cold buttermilk
Directions
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Preheat oven to 350 degrees F. Coat a 10-inch cast-iron skillet (or similar-size 2-quart baking dish) with cooking spray.
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Heat 2 tablespoons oil in a large pot over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until the vegetables are soft, 4 to 6 minutes. Add garlic, thyme and rosemary; cook, stirring, until fragrant, about 30 seconds. Add kale; cook, stirring often, until tender and wilted, 3 to 5 minutes. Sprinkle with 1/4 cup flour and cook, stirring, for 30 seconds. Stir in broth, increase heat to high and bring to a boil. Reduce heat to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in beans and 1/2 teaspoon each salt and pepper. Transfer the mixture to the prepared pan.
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To prepare biscuits: Whisk flour, baking powder, baking soda, salt and pepper in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in chives. Add buttermilk and stir until just combined. Form the dough into 6 biscuits and place on top of the vegetable mixture. Lightly brush with the remaining 2 teaspoons oil. Place the potpie on a baking sheet.
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Bake until the biscuits are lightly browned and the filling is bubbling, about 30 minutes. Let cool 5 minutes before serving.
Tip
Try white whole-wheat flour in place of all-purpose flour in baked goods. It's made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. Look for it near other whole-grain flours. For the best flavor, store it airtight in the freezer.
Cut down on dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
To make ahead
Prepare through Step 2; refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before finishing.
Nutrition Facts (per serving)
277 | Calories |
13g | Fat |
37g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Serving Size about 1 1/4 cups filling & 1 biscuit | |
Calories 277 | |
% Daily Value * | |
Total Carbohydrate 37g | 13% |
Dietary Fiber 8g | 28% |
Total Sugars 5g | |
Protein 9g | 18% |
Total Fat 13g | 16% |
Saturated Fat 5g | 24% |
Cholesterol 16mg | 5% |
Vitamin A 4222IU | 84% |
Vitamin C 31mg | 34% |
Folate 92mcg | 23% |
Sodium 550mg | 24% |
Calcium 162mg | 12% |
Iron 5mg | 27% |
Magnesium 20mg | 5% |
Potassium 457mg | 10% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.