Slow Cooker Veggie Pot Pie
Thursday, April 11, 2019
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Ingredients
Vegetarian
∙ Serves 4-6
Produce
2 Bay leaves
3 Carrots, medium
2 medium stalks Celery
1/4 cup Chives, fresh
1 cup Corn, frozen kernels
6 oz Cremini mushrooms
2 cloves Garlic
1 cup Peas, frozen
1 lb Russet potatoes
4 sprigs Thyme, fresh
1 Yellow onion, medium
Canned Goods
2 1/2 cups Vegetable broth, low-sodium
Baking & Spices
1/4 tsp Black pepper, freshly ground
2 tbsp Cornstarch
1 tsp Kosher salt
Oils & Vinegars
1 tbsp Apple cider vinegar
1 Cooking spray
Bread & Baked Goods
1 (8-count) tube Refrigerator biscuits, flaky
Dairy
1/2 cup Heavy cream