Slow Cooker Vegetarian Pot Pie - pure comfort food
5 from 2 votes

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.
Course Main Course
Cuisine American
Keyword crock pot, pot pie
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings 6 servings
Calories 388 kcal
Author Debi


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

Biscuit crust:


  1. 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.
  2. Chop the potatoes into ½-inch dice. Make sure they are all fairly uniform in size so they cook at about the same rate.
  3. Peel and chop carrots into ¼-inch thick slices.
  4. Add chopped potatoes, carrots, and broth to the slow cooker. Cover and turn to low. Cook on low for 6 to 8 hours.
  5. After filling has cooked for 6-8 hours, and veggies are tender.
  6. 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.
  7. Stir the milk-flour mixture into the veggies in the slow cooker.
  8. 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.
  9. 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.
  10. 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.
  11. Serve the pot pie while hot. Garnish with additional fresh thyme if desired.
Nutrition Facts
Slow Cooker Vegetarian Pot Pie
Amount Per Serving
Calories 388 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 14mg 5%
Sodium 1455mg 61%
Potassium 947mg 27%
Total Carbohydrates 57g 19%
Dietary Fiber 6g 24%
Sugars 11g
Protein 10g 20%
Vitamin A 215.7%
Vitamin C 26.5%
Calcium 23%
Iron 29.8%
* Percent Daily Values are based on a 2000 calorie diet.