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.
The video is of the original Mom’s Vegetarian Pot Pie, the one that started it all.
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One of my most popular recipes is my Mom’s Vegetarian Pot Pie.
I’ve been asked for a slow cooker / crock pot version of that comfort food favorite.
So, I set about working up a recipe. Using the same ingredients, but only made in the crock pot.
No cooking of anything on the stove, and then adding it to the crock pot. I just wanted this recipe to be super easy, and if, say, your kitchen is being remodeled and you have no stove, you can still make this pot pie and have some yummy homemade food.
What size slow cooker should I use?
I used my medium sized 4 quart round slow cooker. And it was very full! I think this will also work in a large 6 quart slow cooker, and the extra space on top would give more room for the biscuit crust.
Buttermilk Biscuit Crust
I guess the buttermilk biscuit crust that I went with is actually more like dumplings. Though I didn’t grow up with chicken and dumplings, so I’m not super familiar with the meal.
My husband tells me that his mom made dumplings when he was a kid. And, he has fond memories of those meals.
For me, this was the best way I could think of to make a crust that cooks in the crock pot. Remember, I wanted the whole thing to cook in the slow cooker for you.
Of course, you can go with the recipe as I’ve written it, and I do think this is delicious just the way it is! Or, you can leave the topping crust off and serve it as a soup.
You could also serve buttermilk biscuits on the side that you baked in the oven. I’m partial to this recipe for Skillet Buttermilk Biscuits.
You could bake up separate fun puff pastry toppers like this recipe or even pie crust baked up seperatly, maybe cut them into cute shapes.
Or, serve the pot pie filling with store bought biscuits.
Can I add chicken to this to make it a chicken pot pie?
Of course! I’d suggest tossing in some already cooked shredded rotisserie chicken at the end of cooking. Just heat the chicken through.
Oh, or toss in some leftover thanksgiving turkey after the big meal is over!
What else can I add to give it more protein?
- White beans
Serve this for the holidays
This vegetarian pot pie would be perfect for Thanksgiving dinner, you know, for the veggies in your group.
I know it can be hard for some folks to come up with a good main dish for their vegetarian family members. So, this takes all the work out of it.
I’ve made the pot pie vegan several times before by simply using a neutral flavored plant-based milk like unflavored and unsweetened soy milk or almond milk. And, use oil or plant based butter spread in place of the butter.
To make the biscuits vegan would require more testing on my part, so I don’t have a good suggestion for that part yet. Maybe just leave them off for now. But, if you have a great vegan biscuit recipe, please let me know! I’d love to try it!
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Slow Cooker Vegetarian Pot Pie Recipe
Slow Cooker Vegetarian Pot Pie
Pot pie filling:
- 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
- 1 ¼ cups all-purpose flour
- 2 ¼ teaspoon granulated sugar
- 2 ¼ teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup buttermilk
- 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.
- In a medium bowl, mix together the flour, sugar, baking powder and salt for the biscuit crust. Add the buttermilk to the dry ingredients in the bowl, and mix until a loose sticky batter forms, and all ingredients are combined.
- Drop the biscuit crust batter by large spoonfuls onto the top of the pot pie filling in the slow cooker. Leave the lid off and cook for 1 hour on high.
- 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.