Slow Cooker Southwestern Pot Pie Vegetarian Recipes

SLOW COOKER VEGGIE POT PIE

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

SLOW COOKER VEGETARIAN POT PIE

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.

SOUTHWESTERN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
• Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
• Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.

SLOW-COOKER SOUTHWESTERN POT PIE (VEGETARIAN)

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.

SOUTHWESTERN POT PIE

Steps:

• In 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender.
• Stir in sweet potatoes, salsa, water and cinnamon. Heat to boiling; reduce heat. Cover; simmer 20 to 25 minutes or until squash is tender. Stir in corn and beans.
• In medium bowl, mix cornbread mix, milk and 1 tablespoon oil. Stir in nuts. Drop dough by large spoonfuls onto vegetable mixture. Cover; simmer about 15 minutes or until toothpick inserted in center of dumplings comes out clean.