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Slow Cooker Veggie Pot Pie

By: Jennifer Draper from slowcookergourmet.net
Slow Cooker Veggie Pot Pie
Slow Cooker Veggie Pot Pie
This image courtesy of slowcookergourmet.net

If you're stumped on what to make for dinner tonight, give this easy slow cooker recipe for Slow Cooker Veggie Pot Pie a whirl! It's a great recipe for Lent or just to help you eat more veggies. It's super easy and fun to make. This is a great recipe for kids to help with! You'll love the flaky crust and the creamy inside of this pot pie. It's so rich and flavorful. Pot pies can be tricky to make in the oven, but they're super simple in the slow cooker.

Serves6 People

Slow Cooker Time HIGH4 hr

Slow Cooker Time LOW8 hr

Cooking Vessel Size4-quart slow cooker

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I love pot pies and this is a good recipe for a meatless one. It is relatively easy to make. You have to watch the vegetables so they don't get too mushy though. The cream sauce is a nice touch and of course the topping. I myself love to chop vegetables. I find it relaxing. And I have the decent knives to do it as well. I can't wait to try this recipe.

I just wanted to note that this recipe is not vegan or vegetarian, since it calls for chicken broth, heavy cream, and butter. However, for those meat eaters who like to have a "meatless Monday" or for Lent, this is perfectly acceptable, and sooooo delicious! I think I like the flaky texture of the puff pastry better than a pie crust! I used LOTS of mushrooms in this, but cooked them down first in a skillet so that they wouldn't exude too much water into the sauce. Great dish!

Here we take all our frozen veggie choices and throw them in the slow cooker for 3-4 hours. Basically after that it is a pretty simple concept. Add a few other seasonings and the cornstarch to thicken it all up. Then add your heavy cream for about 15 minutes. Take that mixture and slop it in your rectangular baker. Use PASTRY PUFF dough and NOT basic pie crust dough. It will step up this dish to a more sophisticated comfort food! Yum!

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