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Family Meal Solutions Family Meal Solutions

Slow Cooker Vegetable Pot Pie with Parmesan-Black Pepper Biscuits

Posted by on Mar. 7, 2013 at 12:14 PM
  • 14 Replies

Vegetable Pot Pie with Parmesan-Black Pepper Biscuits

                                         

Leaving out the chicken doesn’t make this dish any less filling or tasty. The medley of vegetables topped with a fluffy and savory biscuit create phenomenal flavors and will appease every one in your family.

Yield: 8 servings (serving size: about 1 1/2 cups filling and 1 biscuit)


Ingredients

  • Filling:
  • 2 tablespoons olive oil, divided
  • 2 cups diced peeled baking potato (8 ounces) 
  • 1 1/4 cups diced carrot (3 carrots) 
  • 1 cup diced parsnip (2 parsnips)
  • 3/4 cup chopped celery (3 stalks) 
  • (8-ounce) packages presliced cremini mushrooms
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • garlic cloves, minced
  • Cooking spray
  • 2 1/2 tablespoons all-purpose flour
  • 1 1/2 cups 1% low-fat milk 
  • 3/4 cup organic vegetable broth
  • 2 cups frozen petite green peas
  • 1 1/2 tablespoons chopped fresh thyme
  • (16-ounce) package frozen pearl onions
  • Biscuit topping:
  • 7.5 ounces all-purpose flour (about 1 2/3 cups)
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 1/2 tablespoons unsalted butter, cut into pieces 
  • 2 ounces grated fresh Parmesan cheese (about 1/2 cup) 
  • 3 tablespoons chopped fresh chives
  • 1 cup low-fat buttermilk

Preparation

  1. 1. To prepare filling, heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add potato and next 6 ingredients (through black pepper); sauté 5 minutes. Add garlic; sauté 1 minute. Coat a 5-quart electric slow cooker with cooking spray. Transfer vegetable mixture to slow cooker.
  2. 2. Heat remaining 1 1/2 tablespoons oil in pan over medium-high heat. Add 2 1/2 tablespoons flour, stirring with a whisk. Cook 1 minute, whisking constantly. Gradually add milk and broth, stirring with a whisk. Cook over medium heat 3 minutes or until thick and bubbly, stirring constantly with whisk. Pour sauce into slow cooker. Stir in peas, thyme, and onions. Cover and cook on LOW for 3 1/2 hours or until vegetables are tender.
  3. 3. To make biscuit topping, weigh or lightly spoon 7.5 ounces flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through black pepper) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and chives. Add buttermilk, stirring just until moist.
  4. 4. Increase slow cooker heat to HIGH. Drop biscuits onto filling in 8 equal mounds. Cover and cook on HIGH for 1 hour and 15 minutes or until biscuits are done. Uncover and let stand 5 minutes before serving.
by on Mar. 7, 2013 at 12:14 PM
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Replies (1-10):
copperswifey
by on Mar. 7, 2013 at 6:07 PM

sounds tasty! :)

timon95
by on Mar. 7, 2013 at 7:21 PM

tfs

LOswald0314
by Member on Mar. 7, 2013 at 7:23 PM

 Looks good

BabyTeki
by on Mar. 7, 2013 at 7:24 PM

 tfs!

alliesmom112
by Bronze Member on Mar. 7, 2013 at 9:02 PM

 yum

Madelaine
by Member on Mar. 7, 2013 at 10:09 PM
tfs
Posted on the NEW CafeMom Mobile
RADmomma
by Sara on Mar. 7, 2013 at 11:23 PM
Love pot pie!
Posted on the NEW CafeMom Mobile
mrswillie
by on Mar. 8, 2013 at 7:29 AM

yum

mommythree0508
by Bronze Member on Mar. 15, 2013 at 3:57 PM
Quoting RADmomma:

Love pot pie!

Kainalu55
by Member on Mar. 15, 2013 at 3:58 PM
1 mom liked this

i want to try this!

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