Slow Cooker Vegetable Pot Pie
This slow cooker vegetable pot pie is hearty, creamy, and packed with veggies—topped with biscuit topping for easy comfort food.
Ingredients
- 1 yellow onion, diced
- 7 medium golden potatoes, cubed
- 2 zucchini, cut into half moons
- 1 tbs salt
- 2 tsp pepper
- 1 tbs minced garlic
- 1 10 oz can cream of mushroom soup
- 1 10 oz can cream of celery soup
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 ½ cups chicken broth
- 12 oz frozen bag peas and carrots
- 2 cups Bisquick baking mix
- ⅔ cup water
Instructions
- Spray a slow cooker with non stick spray.
- To a medium sized bowl add in the seasonings, minced garlic, and cream of soups whisk well. Now slowly whisk in the chicken broth.
- To the slow cooker add in all of the vegetables then pour the cream of soup mixture over the top and stir. Cook on low for 6 hours OR high for 5 hours.
- Once the cooking time is almost up make the biscuits for the top. To a medium sized bowl add in the Bisquick and water stir until well combined. Scoop this mixture over the pot pie in the slow cooker then cover with the lid and cook on high for 30 more minutes or until the biscuits on the top are cooked through.
Nutrition
Calories: 489kcal | Carbohydrates: 87g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 2581mg | Potassium: 1569mg | Fiber: 10g | Sugar: 10g | Vitamin A: 5695IU | Vitamin C: 69mg | Calcium: 176mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!
Sooooo good!!! Everything turned out great and I’m going to try this method with chili and cornbread.
My bf loves pot pies. He wants me to add chicken. How much time would I need either high or low? What’s your recommendations