Make Slow Cooker Vegetable Pot Pie

Vegetable pot pie is a hearty, flavorful meal that can be easily made in a slow cooker. The recipe is fairly simple to follow, but you will need to begin preparing the meal at least 7 to 8 hours before you plan to serve it. There are common ingredients for vegetable pot pie, but you can use alternative vegetables if you prefer. To make this dish, prepare the vegetables, cook the pot pie, and then serve it warm to family and friends.

Ingredients

• 2 ½ cups (591.5 mL) of low-sodium vegetable broth
• 2 tablespoons (29.6 mL) of cornstarch
• 1 pound of russet potatoes, peeled a diced
• 1 medium yellow onion, dice
• 3 medium carrots, peeled and diced
• 2 medium stalks of celery, diced
• 6 to 8 ounces (170.1 g to 226.8 g) of cremini mushrooms, thinly sliced
• 2 cloves of garlic, minced
• 4 sprigs of fresh thyme
• 2 bay leaves
• 1 cup (236.6 g) of frozen peas
• 1 cup (236.6 g) of frozen corn kernels
• 1/2 cup (118.3 g) of fresh chives, thinly sliced
• 1/2 cup (118.3 g) of heavy cream
• 1 pack tube of flaky refrigerator biscuits (8-count)
• 1 teaspoon (5 g) of kosher salt
• 1/4 teaspoon (1.25 g) of grounded black pepper

Steps

Getting the Vegetables Ready

1. Cut up the vegetables. Begin by washing all of the vegetables. Use a chef’s knife to cut up the vegetables. The potatoes, onions, carrots, and celery should be diced. Mince the garlic. Thinly slice the mushrooms and chives.
   • Make sure that you peel the potatoes and carrots before dicing them.
2. Combine vegetable broth and cornstarch. Pour vegetable broth and cornstarch into a small bowl. Whisk them together until thoroughly combined. Set aside the bowl for later use.
3. Put the vegetables, broth, and seasoning into the slow cooker. First, coat a 6-quart or large slow cooker with cooking spray. Put the potatoes, onions, carrots, celery, mushrooms, garlic, thyme, bay leaves, and a pinch of salt and pepper in the slow cooker. Then, pour the cornstarch and broth mixture over vegetables. Use a wooden spoon to mix all of the ingredients together.

Cooking the Vegetable Pot Pie

1. Cook the ingredients for about 6 hours. Once the ingredients have been mixed in the pot, cover the slow cooker. Turn the setting on the slow cooker to low. Allow it to cook for 6 hours. You can do whatever you want during these hours.
   • If you don’t have a lot of time, you can also cook on high for 3 to 4 hours.
2. Add peas, corns, chives, cream, and vinegar to the slow cooker. Add these ingredients in the last 30 minutes of cooking—about 5 ½ hours into the cooking process. Stir all of the ingredients together. Put the lid back on the slow cooker and leave it for 30 minutes.
3. Make the biscuits. Prepare the biscuits during the last 30 minutes of the vegetable mixture being cooked. The way you make the biscuits depends on the brand of biscuits you choose. Follow the instructions on the back of the package. Usually, you will need to separate the biscuits, place them on a baking pan, and bake them at approximately 425°F (218°C), though the temperature may vary.
   • You can also choose to make your own biscuits, but it will take longer.
4. Stir the ingredients again. In the last few minutes, use a wooden spoon to stir the ingredients together again. Then, remove the thyme stems and bay leaves. It may take a while to pick through the entire vegetable mixture.

Putting the Dish Together

1. Add the biscuits. Remove the biscuits from the oven once they are finished baking. Allow them to cool for a few minutes. Put the biscuits on top of the vegetable mixture in the slow cooker while they are still warm.
2. Allow the pot pie to cool. Let the vegetable pot pie cool for a few minutes after you turn off the heat. Serve while warm. Use a spatula or ladle to serve individual portions.
3. Store in a covered container. If you have leftovers, put them in an airtight container. Store the container in the refrigerator. You can leave the pot pie in the refrigerator for up to 4 days.
   • Warm up the leftovers in the microwave or on the stove top over low heat.

Tips

• Instead of biscuits, you can also use a pastry puff sheet.
• You can choose to use alternative vegetables. For example, you can use shallots and asparagus instead of celery and onions.

Warnings

• Make sure all of the ingredients are fresh before incorporating them into the recipe.

Things You’ll Need

• Slow cooker
• Chef’s knife
• Whisk
• Cooking spray

Sources and Citations

See also

• Change the Color of a Celery Stalk
• Make Grilled Asparagus
• Make Glazed Carrots
• Make Roasted (Baked) Asparagus
• Make Slow Cooker Glazed Carrots
• Mince Vegetables
• Eat Cattails
• Wash Grapes
• Make Chargrilled Carrots
• Cook Asparagus

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