Pot pie with chicken and flaky buns

Ingredients:

Filling

• 0.7 kg skinless and boneless chicken breasts, cut into 1 cm pieces.
• 3/4 tsp salt
• 0.5 tsp freshly ground black pepper
• 4 tsp olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 220g green beans, trimmed and cut into 1cm pieces.
• 2 cloves garlic, crushed
• 1.5 tbsp. low-fat milk
• 1/4 cup premium flour
• 1 cup lightly salted chicken broth
• 1 cup green peas, frozen, thawed
• 1.5 tbsp fresh thyme leaves

Cake

• 0.5 cup whole grain flour
• 1/4 cup premium flour
• 3/4 tsp baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon salt
• 3 tablespoons chilled unsalted butter, cut into small pieces
• 0.5 cups low-fat yogurt or kefir
• 2 tbsp. l. rapeseed oil (canola)

Preparation:

1. Preheat oven to 375°F (190°C). Spray a large shallow dish or 6 individual ramekins with cooking spray.
2. Filling:
   
   Season the chicken with 1/4 teaspoon of salt and black pepper. Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add the chicken to the skillet and cook for 5 minutes, stirring occasionally. Transfer the chicken and any juices to a bowl.
3. Add another 2 teaspoons of oil to the same skillet and heat over medium-high heat. Add the onion, carrot, and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic, and remaining salt and black pepper and cook for another 2 minutes. Add the milk. Stir the flour into the broth until completely dissolved, and add to the skillet. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and simmer for 2 minutes.
4. Return the chicken and any juices to the pan. Add the green peas and thyme and stir. Season with salt and pepper to taste. Transfer to the prepared baking dish or divide into individual serving ramekins.
5. Cake:
   
   Combine the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt in a food processor and pulse a few times to combine. Add the butter and pulse on high until the mixture forms pebble-sized pieces, about 12 times. Add the buttermilk to the food processor, then the vegetable oil, and pulse on high until the dough is moistened. Do not overprocess.
6. Place 6 mounds of dough on top of the chicken filling (or 1 mound per individual pan), spreading the dough out slightly. Bake until the filling is bubbling and the crust is golden brown, about 20 minutes.
   
   
   Excellent source: protein, fiber, vitamin A, riboflavin, niacin, vitamin B6, vitamin C, vitamin K, manganese, phosphorus, potassium, selenium
   
   Good source: thiamine, vitamin B12, folic acid, pantothenic acid, calcium, iodine, iron, magnesium, zinc