Slow Cooker Veggie "Pot Pie"

Slow Cooker Veggie "Pot Pie"

Another slow cooker recipe!  I'm still obsessed with how much time the slow cooker saves, and in this time-saving-spirit, I've also been less into creating recipes and more into working off of deliciousness that someone has already put in the work for, and just changing it a bit to make it healthier, and a little more Ayurvedic in nature. That's just what I did with this recipe from the Kitchn, for vegetarian pot pie. This is an amazing go-to recipe for those days when you just really need some ultra comforting comfort food. 

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This recipe serves 4-6 people, and keeps really well in the fridge, so if you only have two to serve, make it all and keep it for leftovers! 

You will need:

Extra Virgin Olive Oil
2 1/2 cups vegetable broth
2 1/2 tablespoons arrowroot powder or cornstarch
1 pound potatoes, diced
1 medium yellow onion, diced
3 medium carrots, peeled and diced
2 medium stalks celery, diced
6 to 8 ounces cremini mushrooms, stems removed and thinly sliced or diced
 
2 cloves garlic, minced
4 sprigs fresh thyme
2 bay leaves
1/4 tsp coriander seeds
1/4 tsp cumin seeds
1/4 tsp ground cumin
1/4 tsp celtic sea salt or himalayan pink salt
1/4 tsp freshly ground black pepper
1/4 tsp turmeric
1/4 tsp smoked paprika
1/4 tsp white pepper 
 
1 cup frozen or fresh peas
1 cup frozen or fresh corn kernels
1/4 cup thinly sliced fresh chives
1/2 cup heavy cream (optional)
2 tsp apple cider vinegar
1 (8-count) tube flaky refrigerator biscuits - you could bake fresh ones, but damn sometimes pillsbury style biscuits just really hit the spot.

Directions:

1.  Rub down the inside (bottom and sides) of your slow cooker with some EVOO

2.  Whisk the arrowroot powder or cornstarch into 1/2 cup of the vegetable broth in a small bowl, and set it aside.

3.  Put your chopped potatoes, onion, carrots, celery, and mushrooms along with your garlic, thyme, bay leaves, and all of the spices in the slow cooker. Pour the arrowroot / cornstarch mixture and remaining 2 cups of broth in, and stir it all up.

4.  Cover and cook until the vegetables are tender and the sauce has thickened, about 6 hours on the LOW setting, or about 4 hours on HIGH. 

5.  In the last 30 minutes of cooking, stir in the peas, corn, chives, cream, and vinegar.  Make your biscuits in the last 15 minutes of cooking. 

6.  Take out and toss your thyme stems and bay leaves before serving.  Top each bowl or plate with a biscuit and serve!

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Enjoy!  <3

Slow Cooker Vegetarian Chorizo with Apples & Fennel

Slow Cooker Vegetarian Chorizo with Apples & Fennel