Slow Cooker Savvy: Hearty Vegetable Pot Pie

This dish got a thumbs up from Soul Daddy for flavor, K-Bear for easy eating, and me for ease of preparation (and flavor of course!). You do have to pay attention to the time though: 4 hours on low, followed by 1 hour on high after you add the crust. Feel free to substitute any vegetables you have on-hand. Use organic ingredients whenever possible.

A green salad would accompany this pot pie well. For an extra treat, follow it with this super easy banana custard. Divine!


Main Dish

  • 1 c. onion, diced
  • 3 carrots, chopped
  • 1/2 c. celery, diced
  • 1/2 c. string beans, chopped
  • Large hand full fingerling potatoes, chopped
  • 1 c. chick peas
  • 3/4 c. vegetable broth
  • 1/2 c. milk
  • 2 tbls. butter
  • 3 tbls. flour
  • 1 tbls. tamari or soy sauce
  • 1 tsp. poultry seasoning
  • salt and pepper

Whole Wheat Crust

  • 1 c. whole wheat flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 c. milk
  • 1/2 tsp. salt
  • 2 tbls. olive oil


Place first set of ingredients in slow cooker. Toss well and cook on low for 4 hours. Reduce to warm when most of the liquid absorbs and vegetables are soft. One hour before serving, top with crust.

To make the dough, mix the first three crust ingredients in a bowl. Stir in milk, salt, and oil. Form into a ball and roll out on a lightly floured surface. Aim for the shape of your slow cooker, 1/4″ thick. Place rolled dough on top of cooked vegetables, and pinch edges if possible. Cook on high for 1 hour. For best results, serve within 10-15 minutes after crust finishes.

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7 thoughts on “Slow Cooker Savvy: Hearty Vegetable Pot Pie

  1. I was just wondering what I am cooking for lunch tomorrow and I think I am gonna try this! I don’t have a slow cooker but I guess a little bit of sauteing and then the oven will do its job! I love that the pastry is whole wheat and is with olive oil instead of loads of butter :)

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