Recipe: Slow Cooker Veggie Pot Pie
Serves4 to 6
Ready to feel totally victorious about getting an amazing veggie-packed dinner on the table on a weeknight? Step one: Enlist the help of the slow cooker. Step two: Make sure it’s a classic. A slow cooker veggie pot pie starts to feel like the obvious choice, doesn’t it? From the creamy filling, studded with a rainbow of hearty vegetables, to the buttery biscuit topping you add right at the end, it delivers the comfort of homemade pot pie without any of the fuss.
A Template for Slow Cooker Veggie Pot Pie
When it comes to slow cooker pot pie, the possibilities are nearly limitless. In fact, a basic vegetable pot pie relies on a template more than a set recipe. It can be broken down into three key parts: the vegetables, the sauce, and the biscuit topping.
Vegetables + Basic Sauce + Biscuits
Get this part down, and you can start customizing it based on your mood or whatever veggies are lingering in your fridge, and whichever type of buttery biscuits are calling your name. The sauce we’ve included in this recipe works with just about any veggie. Just be sure to avoid anything that would get overly mushy during a long cook time, adding those in toward the end of cooking as we do here with the peas and corn.
Choose Your Biscuit Topping
No pot pie would be complete without the savory, indulgent topping, and this version is no exception. We’re swapping the flaky crust for buttery biscuits, and how you get there is entirely up to you. Does convenience reign supreme for you? Reach for a tube of store-bought biscuit dough, and pop them in the oven about 20 minutes before you’re ready to eat. Perhaps you prefer a basic, straightforward batch of biscuits made from scratch? One-bowl cream biscuits or two-ingredient yogurt drop biscuits are both super weeknight-friendly and come together quickly and easily. Whatever kind of biscuits you choose, you really can’t go wrong — you’re about to sit down to a bowl of veggie pot pie, after all. Want to get a head start? Make the biscuits ahead of time, and reheat right before serving.
Make Homemade Biscuits (If You Want)
Weeknight Veggie Dinners
Ready to help your family eat even more veggies? Of course you are. Us too! This week we’re sharing family-friendly vegetarian recipes that will show you the ease and versatility of including a meat-free night in your meal plan. These dinners are easy to pull together on busy weeknights and will satisfy adults and kids alike.
Slow Cooker Veggie Pot Pie
Serves 4 to 6
Nutritional Info
Ingredients
Cooking spray
- 2 1/2 cups
low-sodium vegetable broth, divided
- 2 tablespoons
cornstarch
- 1 pound
russet potatoes, peeled and diced
- 1
medium yellow onion, diced
- 3
medium carrots, peeled and diced
- 2
medium stalks celery, diced
- 6 to 8 ounces
cremini mushrooms, stems removed and thinly sliced
- 2 cloves
garlic, minced
- 4 sprigs
fresh thyme
- 2
bay leaves
- 1 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 1 cup
frozen peas
- 1 cup
frozen corn kernels
- 1/4 cup
thinly sliced fresh chives
- 1/2 cup
heavy cream
- 1 tablespoon
apple cider vinegar
- 1
(8-count) tube flaky refrigerator biscuits
Instructions
Lightly coat the insert of a 6-quart or larger slow cooker with cooking spray.
Whisk 1/2 cup of the vegetable broth and the cornstarch in a small bowl until well-combined; set aside.
Place the potatoes, onion, carrots, celery, mushrooms, garlic, thyme, bay leaves, salt, and pepper in the slow cooker. Pour in the cornstarch mixture and remaining 2 cups of broth, and stir to combine. Cover and cook until the vegetables are tender and the sauce has thickened, about 6 hours on the LOW setting.
In the last 30 minutes of cooking, stir in the peas, corn, chives, cream, and vinegar. Prepare the biscuits according to the package directions.
Stir the pot pie filling once more. Remove and discard the thyme stems and bay leaves. Top with the biscuits and serve warm.
Recipe Notes
Homemade biscuits: Make cream biscuits or 2-ingredient drop biscuits in place of store-bought biscuits.
Storage: Leftovers an be stored in an airtight container in the refrigerator for up to 4 days.