Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 2 carrots, peeled and diced (approx. 1 cup / 120g)
  • 2 celery stalks, diced (approx. 1 cup / 100g)
  • 1 large russet potato, peeled and cubed (approx. 2 cups / 300g)
  • 1 cup frozen peas (150g)
  • 1 cup frozen corn (150g)
  • 1 (10 oz / 283g) package frozen cut green beans
  • 4 cups vegetable broth (950 ml)
  • 1 tsp dried thyme (5 ml)
  • 1/2 tsp dried rosemary (2.5 ml)
  • 1/4 tsp ground black pepper (1.25 ml)
  • 1/4 cup all-purpose flour (30g)
  • 1/2 cup heavy cream (120 ml)
  • 1 tablespoon cornstarch (8g)
  • 2 tablespoons cold water (30ml)
  • Salt to taste
  • 2 cups all-purpose flour (250g)
  • 2 tsp baking powder (10 ml)
  • 1/2 tsp baking soda (2.5 ml)
  • 1/2 tsp salt (2.5 ml)
  • 6 tbsp (3 oz / 85g) cold unsalted butter, cubed
  • 1 cup grated sharp cheddar cheese (approx. 100g)
  • 2 tbsp chopped fresh chives (approx. 6g)
  • 2 tbsp chopped fresh parsley (approx. 6g)
  • 3/4 cup buttermilk (180 ml), plus more for brushing
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
  2. Transfer the sautéed vegetables to the slow cooker. Add the potato, peas, corn, green beans, vegetable broth, thyme, rosemary, and pepper. Stir to combine.
  3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender.
  4. In a small bowl, whisk together the flour and cream until smooth. Stir in the cornstarch and water to form a slurry. Pour into the slow cooker and stir well. Cook on high for another 15-20 minutes, or until the sauce has thickened. Season with salt to taste.
  5. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
  6. Stir in the cheddar cheese, chives, and parsley.
  7. Gradually add the buttermilk, mixing until just combined. Do not overmix.
  8. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick circle. Use a biscuit cutter or knife to cut out scones. Place the scones on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
  9. Bake in a preheated oven at 400°F (200°C) for 18-20 minutes, or until golden brown.
  10. Ladle the veggie pot pie filling into bowls. Top each serving with a warm cheddar & herb scone.