Slow-Cooker Vegetable Pot Pie

Slow-Cooker Vegetable Pot Pie

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From: Everyday Slow Cooker

You'll reach for this recipe on early spring days for warmth and satisfaction. Even though this is a vegetarian pot pie, it's still hearty thanks to a whole-wheat crust and a filling made with potatoes, mushrooms, leeks and carrots.

Ingredients 6 servings

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Original recipe yields 6 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons , plus 2 teaspoons olive oil
  • 2 (8 ounce) packages sliced cremini mushrooms
  • 8 ounces red potatoes, cut into 1- to 1½-inch cubes
  • 1 cup sliced leek (from 1 leek)
  • 1 cup diagonally-sliced carrots (from 2 carrots)
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1⅜ teaspoons kosher salt
  • Cooking spray
  • ½ cup (about 2⅛ ounces), plus 3 tablespoons all-purpose flour
  • 1½ cups unsalted vegetable stock
  • 2 teaspoons chopped fresh thyme
  • ¼ teaspoon black pepper
  • ½ cup (about 1¾ ounces) whole-wheat pastry flour
  • 1½ teaspoons baking powder
  • 3 tablespoons chilled unsalted butter, cut into small pieces
  • 1½ ounces sharp Cheddar cheese, shredded (about ⅓ cup)
  • 2 tablespoons chopped fresh chives, plus more for garnish (optional)
  • ¼ cup 1% low-fat milk
  • 1 cup fresh or frozen (thawed) green peas
  • 2 tablespoons half-and-half

Preparation

  • Prep

  • Ready In

  1. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high. Add the mushrooms, potatoes, leek, and carrots; cook, stirring often, 5 minutes. Add the garlic; cook, stirring often, 1 minute. Sprinkle the vegetables with ¼ teaspoon of the salt. Coat a 6-quart slow cooker with cooking spray. Transfer the vegetable mixture to the slow cooker.
  2. Heat the remaining 2 tablespoons oil in the skillet over medium-high; whisk in 3 tablespoons of the all-purpose flour. Cook 1 minute, whisking constantly. Reduce the heat to medium, and gradually whisk in the stock. Cook, whisking constantly, until thickened and bubbly, about 3 minutes. Stir in the thyme, pepper, and ⅞ teaspoon of the salt. Pour the sauce into the slow cooker; stir gently to combine. Cover; cook on LOW until the vegetables are tender, 3 to 4 hours.
  3. Whisk together the pastry flour, baking powder, and remaining ½ cup all-purpose flour and ¼ teaspoon salt. Cut in the chilled butter with a pastry blender or 2 knives until the mixture resembles a coarse meal. Stir in the cheese and chives. Add the milk, stirring just until moistened.
  4. Add the peas and half-and-half to the slow cooker; stir to combine. Increase the slow cooker heat to HIGH. Drop the biscuits onto the filling in 6 equal mounds (see Tip). Cover and cook on HIGH until the biscuits are cooked through, about 1 hour. Uncover; let stand 5 minutes before serving. Garnish with the additional chopped chives, if desired.
  • Tip: You can bake the biscuits in a 450°F oven instead. Place the biscuits on a baking sheet in a preheated oven, and bake until golden, 9 to 11 minutes. Serve the pot pie filling topped with the baked biscuits.

Nutrition information

  • Serving size: 1 biscuit, ¾ cup filling
  • Per serving: 340 calories; 15 g fat(6 g sat); 6 g fiber; 43 g carbohydrates; 10 g protein; 7 g sugars; 0 g added sugars; 646 mg sodium;
  • Carbohydrate Servings: 3

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