Ingredients
- 2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
- 1 cup chopped onion
- ½ cup chopped carrot
- ½ cup chopped celery
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried
- 8 cups chopped kale (1 small-to-medium bunch)
- ¼ cup white whole-wheat flour
- 3 cups low-sodium vegetable broth or no-chicken broth
- 1 15-ounce can of white beans, rinsed
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 4-6 biscuits
Instructions
- Preheat oven to 350 degrees F. Coat Cooklife 12-inch cast-iron skillet with cooking spray.
- 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 of salt and pepper. Transfer the mixture to the prepared pan.
- 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 the 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 of oil. Place the potpie on a baking sheet.
- Bake until the biscuits are lightly browned and the filling is bubbling about 30 minutes. Let cool for 5 minutes before serving.
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