Slow Cooker Vegetable Pot Pie
Course: RECIPESServings
6
servingsPrep time
10
minutesCooking Time
6
HoursIngredients
1 1 yellow onion, diced
7 7 medium golden potatoes, cubed
2 2 Zucchinis, cut into half moons
1 tbs 1 salt
2 tsp 2 pepper
1 tbs 1 minced garlic
1 10 oz 1 cam cream of mushroom soup
1 10 oz 1 can cream of celery soup
2 tsp 2 dried thyme
2 tsp 2 dried oregano
1 1/2 cups 1 1/2 chicken broth
12 oz 12 frozen bag peas and carrots
2 cups 2 Bisquick baking mix
2/3 cup 2/3 water
Directions
- 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.
