Slow Cooker Veggie Pot Pie Food

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 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.

VEGETARIAN SHEPHERD'S PIE (CROCK POT)

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.