Recipe: Slow Cooker Veggie Pot Pie

Kelli Foster
Kelli FosterCulinary Producer at The Kitchn
I'm a recipe developer, food writer, stylist, and video producer, with more than 10 years of professional experience. As an expert meal planner and avid home cook who loves grocery shopping and helping people figure out what to cook for dinner, I'm a natural fit as The Kitchn’s Dinner Therapist. Since graduating from The University of Scranton and The French Culinary Institute, I've authored three cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen. My kitchen superpower is turning a random assortment of ingredients into easy, delicious dinners that even my young son will eat.
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updated May 1, 2019
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This easy, deconstructed veggie pot pie is made in the slow cooker, so you can come home to healthy comfort food even on a busy weekday.

Serves4 to 6

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(Image credit: Lauren Volo)

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.

(Image credit: Lauren Volo)

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.

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Slow Cooker Veggie Pot Pie

This easy, deconstructed veggie pot pie is made in the slow cooker, so you can come home to healthy comfort food even on a busy weekday.

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

  1. Lightly coat the insert of a 6-quart or larger slow cooker with cooking spray.

  2. Whisk 1/2 cup of the vegetable broth and the cornstarch in a small bowl until well-combined; set aside.

  3. 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.

  4. In the last 30 minutes of cooking, stir in the peas, corn, chives, cream, and vinegar. Prepare the biscuits according to the package directions.

  5. 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.

Filed in:
Breakfast
Casserole
children
Cooking Methods
dairy
Dessert