adapted from recipe by Heather Bode
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- [for the meat-eaters: 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 inch chunks]
- 4 teaspoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks
- 1/2 pound green beans, trimmed and chopped into 1/2 inch pieces
- 2 cloves garlic, minced
- 1 1/2 cups low fat milk
- 1/4 cups all purpose flour
- 1 cup low-sodium vegetable broth [or chicken broth for the non-vegetarians]
- 1 cups peas, thawed if frozen
- 1 1/2 tablespoons fresh thyme leaves
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into small pieces
- 2 tablespoons canola oil
- 1/2 cup low-fat buttermilk
- Preheat oven to 375 degrees. Spray a 9×13 casserole dish with cooking spray.
- If using, season the chicken with 1/4 teaspoon each salt and pepper. In a large, non-stick skillet, heat 2 teaspoons olive oil over medium-high heat. Add the chicken to the pan and cook for five minutes, stirring occasionally. Transfer the chicken with it’s juices to a bowl.
- Add two more teaspoons of olive oil to pan and heat it over medium-high heat. Add the onions, carrots, and celery. Cook until the vegetables begin to soften, about three minutes. Add the green beans, garlic, and remaining salt and pepper. Cook for two minutes more. Add milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce heat to medium-low and cook for two minutes more. [Return the chicken with it’s juices, if using, to the pan]. Add the peas and thyme and stir to combine. Season with salt and pepper to taste. Spain the mixture into the baking dish.
- Put the whole wheat flour, all purpose flour, baking powder, baking soda, and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed.
- Add the buttermilk, then canola oil to the food processor and pulse until just moistened. Do not over mix.
- Drop the batter into 6 mounds on top of the filling mixture spreading the batter out slightly.
- Bake until filling is bubbling and biscuit topping is golden brown, about 20 minutes.