Slow Cooker Southwestern Pot Pie Vegetarian Recipes

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SLOW COOKER VEGETARIAN POT PIE



Slow Cooker Vegetarian Pot Pie image

Comfort food is as close as your slow cooker (or crock pot). And, this Slow Cooker Vegetarian Pot Pie is easy to make and the whole family will love it.

Provided by Debi

Categories     Main Course

Time 7h20m

Number Of Ingredients 14

1 large onion
3 tablespoons olive oil
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
3 medium Yukon gold potatoes
6 medium carrots
3 cups vegetable broth
1 tablespoon unsalted butter
½ cup unbleached all-purpose flour
1 ½ cups whole milk
1 teaspoon dried thyme
2 teaspoons garlic powder
¼ cup dry white wine
3/4 cup frozen peas thawed

Steps:

  • Finely chop the onion. Add chopped onions, oil, salt, and pepper to the bowl of a large slow cooker, cover, and turn of high while you prepare the rest of the veggies.
  • Chop the potatoes into ½-inch dice. Make sure they are all fairly uniform in size so they cook at about the same rate.
  • Peel and chop carrots into ¼-inch thick slices.
  • Add chopped potatoes, carrots, and broth to the slow cooker. Cover and turn to low. Cook on low for 6 to 8 hours.
  • After filling has cooked for 6-8 hours, and veggies are tender.
  • In a microwave safe bowl, melt butter in the microwave, about 30 seconds. Stir the ½ cup of flour into the butter, and mix the 1 ½ cups milk, dried thyme, garlic powder, and wine into flour. Stir with a whisk until most of the lumps have dissolved. Don't worry if you have some left, they will disappear into the pot pie.
  • Stir the milk-flour mixture into the veggies in the slow cooker, fully mixing it in.
  • If making the dumpling biscuits start making them in here.
  • Stir the thawed peas into the pot pie filling, (remove one of the biscuits from the top if necessary to get at the filling). Taste the filling for salt and pepper.
  • Serve the pot pie while hot. Garnish with additional fresh thyme if desired.

Nutrition Facts : Calories 388 kcal, Carbohydrate 57 g, Protein 10 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 1455 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving

SLOW-COOKER SOUTHWESTERN POT PIE (VEGETARIAN)



Slow-Cooker Southwestern Pot Pie (Vegetarian) image

Meatless but very flavorful. This is hard-core comfort food! Also very easy to make. Adapted from "Fresh from the Vegetarian Slow Cooker" by Robin Robinson. Serve with your favorite salsa, and a dab of sour cream, if you like. Like many reviewers, I don't particularly like the topping, so I substitute another cornbread made from another recipe, or from 1 box of Jiffy cornbread mix.

Provided by Podkayne

Categories     Savory Pies

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 18

2 tablespoons light olive oil, divided
1 teaspoon light olive oil
1 small onion, chopped
1 medium carrot, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1 cup frozen corn kernels
3 cups cooked pinto beans (or 2 15.5-oz cans of pinto beans, drained)
1 jalapeno chile, minced (remove the seeds and white ribs for a milder "hot")
3/4 cup vegetable stock
1 tablespoon tamari or 1 tablespoon other soy sauce
2 tablespoons fresh cilantro, chopped
salt and pepper
1/2 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup milk or 1/2 cup soymilk

Steps:

  • The beans can be prepared in the slow cooker! The night before you wish to make the pot pie, pick and rinse 1/2 lb of dry beans, put them in the slow cooker with water to cover plus one inch, and cook them on Low overnight. In the morning, the cooked beans are ready to drain and use in this (or any!) recipe.
  • In a skillet over medium heat, saute the onion and carrot about 5 minutes, until softened.
  • Lightly oil a 3 1/2 - 4 quart slow cooker with 1 tsp oil.
  • Transfer the onions and carrot to the cooker, and add the bell pepper, garlic, corn, pinto beans, and chiles.
  • Stir in the stock, tamari, and cilantro.
  • Cool on Low for 5 hours.
  • Add salt and pepper to taste.
  • Make the topping: In a separate bowl, combine the cornmeal, flour, baking powder, and baking soda, and mix well. Add the remaining 1 Tbsp oil and the milk (for vegan use the soy milk), and mix until just combined.
  • Place the topping on top of the filling, turn the cooker up to High, and cook for 1 hour more.

Nutrition Facts : Calories 488.6, Fat 11.3, SaturatedFat 2.2, Cholesterol 4.3, Sodium 628.3, Carbohydrate 83.1, Fiber 16.2, Sugar 3, Protein 19.2

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