SLOW COOKER VEGETARIAN POT PIE
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
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 VEGGIE POT PIE
Provided by Jennifer Draper
Time 4h45m
Number Of Ingredients 11
Steps:
- Clean and chop veggies as needed and add to slow cooker along with onion and garlic
- Toss with flour to coat well
- Slowly stir in broth until well blended with flour
- Cover and cook on high for 3-4 hours or low for 6-8
- Whisk cornstarch with 1/4 cup water until smooth then stir into the veggie mixure
- Stir in cream, cover, and return slow cooker to high heat for about 15 minutes or until mixture thickens slightly
- Transfer to a 9x13 baking dish and top with thawed puff pastry sheet (cut to fit if necessary)
- Melt 2 tablespoons of butter and brush over top of pastry
- Bake at 400 degrees for about 10 minutes or until pastry is golden and fluffy
Nutrition Facts : Calories 489 kcal, Carbohydrate 59 g, Protein 12 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 23 mg, Sodium 263 mg, Fiber 9 g, Sugar 1 g, ServingSize 1 serving
SLOW-COOKER SOUTHWESTERN POT PIE (VEGETARIAN)
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
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
VEGETARIAN SHEPHERD'S PIE (CROCK POT)
Next time you buy sweet potatoes, buy a few extra to make this delicious low fat vegetarian supper. If you prefer a "meat" dish just omit the bulgar and salt, and saute 1 pound of ground beef and add it to crock pot adding it to the crock pot before adding the vegetables to the crock pot. This recipe requires a greased 5 quart (or larger) slow cooker When I made this I only used two parsnips instead of the 4 as in the instructions but huge sweet potatoes. We served this with sourdough bread and I topped mine with low-fat sour cream. I also think this would be a great veggie side dish (skipping the bulgur) to accompany chicken. Recipe source: The Healthy Slow Cooker
Provided by ellie_
Categories Savory Pies
Time 10h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- To make the topping: in a pot of boiling water, cook sweet potatoes until tender (20-30 minutes). Drain; mash potatoes, stir in butter and season with salt and pepper. Set aside.
- To make the pie: in a bowl combine bulgur and boiling water; set aside for 20 minutes or until water is absorbed. Set aside.
- Over medium heat, heat oil in a skillet for 30 seconds or so.
- Add vegetables (onions - parsnips) and cook, stirring until vegetables are softened (6-10 minutes).
- Stir in garlic, rosemary, salt and pepper, continuing to cook stirring for another minute or so.
- Stir in mushrooms, tossing to coat.
- Stir in flour and cook stirring for another minute or so.
- Stir in broth and tomato paste. Bring mixture to a boil and then transfer to slow cooker.
- Add bulgur and stir in well.
- Spread sweet potato topping over mixture.
- Place a tea towel folded in half over top of stoneware to absorb excess moisture. (I used a paper towel but a tea towel would probably work so much better.).
- Cover and cook on low for 7-8 hours or on High for 3-4 hours or until vegetables are tender.
- Sprinkle with Swiss cheese if using, and cover and cook on high for another 15 minutes or until cheese is melted.
Nutrition Facts : Calories 186.2, Fat 3.6, SaturatedFat 1.2, Cholesterol 3.8, Sodium 432.8, Carbohydrate 36, Fiber 7.1, Sugar 6.9, Protein 5
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