Slow Cooker Veggie Pot Pie with Cheddar Herb Scones

Recipe Introduction: Your New Favourite Veggie Pot Pie !

Fancy some proper Cold Weather Comfort Food ? Honestly, who doesn't? Let me tell you, this Recipe: Slow Cooker Veggie Pot Pie is the answer.

It's like a warm hug from the inside out, perfect for those chilly evenings when you just want to curl up on the sofa.

A Classic, Made Easy

This isn't just any Veggie Pot Pie Recipe . This recipe is a twist on the traditional Vegetarian Pot Pie . I'm talking about taking a Vegetarian Comfort Food classic and making it ridiculously easy with a slow cooker.

The origins are from traditional British savoury pies, updated for the modern kitchen. It’s Easy Vegetarian Pot Pie Recipe , and it will make you want to ditch those ready meals ASAP.

This recipe takes about 30 minutes to prep and cooks for 6- 8 hours on low, yielding 6 servings of pure deliciousness.

Why You'll Absolutely Love It

Forget boring dinners! The best part? It's packed with veggies, so you can feel good about getting your five-a-day. Plus, the cheddar and herb scones take it to a whole new level of yum.

Imagine this: a creamy, flavorful vegetable stew topped with a golden, cheesy scone. It's the ultimate Hearty Vegetarian Slow Cooker Meals .

This Crockpot Vegetable Pot Pie with Scones will make you wonder why you waited so long to try it. I promise, everyone will love this Vegetable Stew with Cheddar Scones .

Now that I’ve whet your appetite, let’s dive into what you'll need to make this magic happen. Get ready for this ingredient list!

Ingredients & Equipment For Your Best Veggie Pot Pie

Alright, mate! So, you wanna whip up this banging Recipe: Slow Cooker Veggie Pot Pie ? Sorted! First, let's get our ducks in a row with what you'll need.

Don't worry, it's all pretty standard fare. I always find having everything prepped and measured makes the whole Crockpot Vegetable Pot Pie with Scones gig a breeze.

Seriously, though, who doesn’t love a Veggie Pot Pie and I love making it easy to make!

Main Ingredients

This is where the magic happens. The following are the main ingredients.

• Olive Oil: 1 tbsp ( 15 ml ). The good stuff, yeah? Extra virgin if you’re feeling fancy.
• Onion: 1 large, chopped. About 1 cup ( 150g ). Brown or yellow works best.
• Garlic: 2 cloves, minced. About 2 tsp ( 6g ). Fresh is always best for that flavour punch!
• Carrots: 2 , peeled and diced. About 1 cup ( 120g ).
• Celery: 2 stalks, diced. About 1 cup ( 100g ).
• Russet Potato: 1 large, peeled and cubed. About 2 cups ( 300g ). Make sure there are no eyes!
• Frozen Peas: 1 cup ( 150g ).
• Frozen Corn: 1 cup ( 150g ).
• Frozen Green Beans: 1 (10 oz / 283g ) package, cut.
• Vegetable Broth: 4 cups ( 950 ml ). Low sodium is your friend here.
• Dried Thyme: 1 tsp ( 5 ml ).
• Dried Rosemary: 1/2 tsp ( 2.5 ml ).
• Black Pepper: 1/4 tsp ( 1.25 ml ), ground.
• All-Purpose Flour: 1/4 cup ( 30g ). This is just to thicken things up a bit.
• Heavy Cream: 1/2 cup ( 120 ml ). Adds richness.
• Cornstarch: 1 tablespoon ( 8g )
• Cold Water: 2 tablespoons ( 30ml )
• Salt: To taste.

For the Scones: Because a Vegetable Stew with Cheddar Scones makes it so much better.

• All-Purpose Flour: 2 cups ( 250g ).
• Baking Powder: 2 tsp ( 10 ml ).
• Baking Soda: 1/2 tsp ( 2.5 ml ).
• Salt: 1/2 tsp ( 2.5 ml ).
• Cold Unsalted Butter: 6 tbsp (3 oz / 85g ), cubed. Super important it's cold.
• Sharp Cheddar Cheese: 1 cup ( 100g ), grated.
• Fresh Chives: 2 tbsp ( 6g ), chopped.
• Fresh Parsley: 2 tbsp ( 6g ), chopped.
• Buttermilk: 3/4 cup ( 180 ml ), plus more for brushing.
• Egg: 1 large, beaten (for egg wash).

Seasoning Notes

Thyme and rosemary are the essential spice combinations for me. They give that proper "homely" feel. A pinch of garlic powder or onion powder also works wonders.

If you're feeling brave, a tiny bit of smoked paprika adds a lovely depth. To sub spices? Italian mixed herbs are a fair shout.

Equipment Needed

Honestly, you don't need the moon on a stick. Just the essentials.

• Slow Cooker (6-quart or larger). Obviously.
• Large Skillet. For softening the veggies.
• Mixing Bowls. One for the filling and one for the scones.
• Measuring Cups and Spoons. Gotta be precise, innit?
• Baking Sheet. For the scones.
• Parchment Paper (Optional). For easy cleanup.
• Pastry Blender or Fork. For the scones.

If you don't have a pastry blender, just use a fork. It's all about getting the butter mixed in well for those tasty scones.

You can also use your fingers, but make sure they're cold. You know, Easy Vegetarian Pot Pie Recipe right here.

This Hearty Vegetarian Slow Cooker Meals will be a new favourite

Now you're all set to nail this Vegetarian Pot Pie and feel like a proper chef. Cold Weather Comfort Food is what you're after? This is it.

Let's get cooking! I hope you find the Veggie Pot Pie Recipe a breeze.

Cooking Method: Slow Cooking Your Veggie Pot Pie to Perfection

So, you wanna make a Veggie Pot Pie ? Awesome! Forget slaving over a hot stove all day. We're going the Slow Cooker route, because, honestly, who has time for all that fuss? This Easy Vegetarian Pot Pie Recipe is proper Cold Weather Comfort Food , and the slow cooker makes it even easier.

It's like a warm hug on a plate!

Prep Steps: Your Mise en Place Magic

First, let's get our act together. Mise en place is just a fancy way of saying "get your stuff ready.

" Chop those veggies onion, garlic, carrots, and celery. Dice the potato. Get those frozen peas, corn and green beans at the ready.

Having everything prepped makes the whole process a breeze. Honestly, I've tried winging it before, and it always ends in a chaotic mess.

Safety first, though! Watch those fingers when chopping!

step-by-step Process: Slow Cooker Veggie Pot Pie

1. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Cook until softened for 5- 7 minutes .
2. Combine in the slow cooker: Transfer to slow cooker, add remaining filling ingredients.
3. Slow cook: Cook on low for 6- 8 hours or on high for 3- 4 hours . Potatoes should be tender.
4. Thicken the sauce: Whisk flour and cream, then add cornstarch and water. Pour into the slow cooker and stir well. Cook on high for another 15- 20 minutes , or until thickened.
5. Serve and Enjoy! Ladle the Veggie Pot Pie filling into bowls and add to it cheddar and Herb Scones.

Pro Tips: Upping Your Veggie Stew with Cheddar Scones Game

Wanna take your Crockpot Vegetable Pot Pie with Scones to the next level? Don’t overcook the veggies. Keep an eye on the slow cooker, especially towards the end, to avoid them getting mushy.

I speak from experience here, nobody likes mushy vegetables! Also, use a good quality vegetable broth. Trust me, it makes a difference in the final flavor of this Hearty Vegetarian Slow Cooker Meals .

Veggie Pot Pie Recipe: Scones that Steal the Show

These cheddar and herb scones will have everyone begging for more! The secret? Cold butter is key. Really cold! For flaky scones, use cold butter cut into cubes.

I even pop mine in the freezer for 10 minutes before using it. Don’t overmix! Overmixing equals tough scones.

Mix only until just combined. Honestly, I almost made that mistake the first time. I'm just going to say it: This Vegetarian Comfort Food is the one.

This recipe for Veggie Pot Pie is perfect for those looking for a satisfying and easy-to-make meal.

Recipe: Slow Cooker Veggie Pot Notes

Alright, so you’re gonna tackle this Recipe: Slow Cooker Veggie Pot Pie ? Awesome! Let's chat about a few things to keep in mind.

Honestly, this recipe is pretty forgiving, but these tips will make it even better. Think of this as your Veggie Pot Pie bible, haha!

Serve It Up Like a Pro!

Plating and Presentation Ideas: Oh my gosh, presentation is everything! Ladle that gorgeous Veggie Pot Pie into a rustic bowl.

Then, artfully perch a cheddar & herb scone right on top. A sprinkle of fresh parsley? Chefs kiss! Wanna get fancy? Try mini individual pot pies in ramekins.

Complementary Sides or Beverages: This is hearty, proper Cold Weather Comfort Food , innit? You could have a light, crisp green salad with a vinegarette dressing.

Or, for something a bit different, try a crunchy coleslaw! A dry cider is a nice pairing.

Storage: Making it Last

Refrigeration Guidelines: Got leftovers? Let that Vegetarian Pot Pie cool down completely. Stick it in an airtight container, then into the fridge.

It'll be good for about 3-4 days. You know, if you don't gobble it all up first!

Freezing Options: Fancy making a big batch for later? Freeze the filling on it's own! Let it cool, bag it up, and freeze for up to 3 months.

Best freeze it before adding the scones. I have not had a good experience freezing the scones.

Reheating Instructions: Reheat the filling in a saucepan over medium heat, stirring occasionally. If you've got frozen filling, let it thaw first. Bake the scones fresh so they are yummy.

Mix It Up (Variations!)

Dietary Adaptations: Need a Easy Vegetarian Pot Pie Recipe ? Boom, you're already there! gluten-free? Use a gluten-free all-purpose flour blend for both the filling and scones.

dairy-free? Switch to plant based milk and butter. It's that simple.

Seasonal Ingredient Swaps: This Vegetable Stew with Cheddar Scones is a fantastic base! In autumn, add squash. Spring? Asparagus and peas would be amazing.

The beauty of Slow Cooker Vegetarian Recipes is that it's adaptable.

Nutrition: Good For You!

Simplified Nutrition Information: Ok, so roughly each serving has around 550 calories. Expect about 20g of protein, 25g of fat, and 65g of carbs.

I am not a nutritionist and this information may be incorrect, and I am not held liable for any nutritional errors.

Key Health Benefits: Loads of vegetables! Hello vitamins and fiber! This Hearty Vegetarian Slow Cooker Meals is packed with goodness.

It's a great way to sneak in some extra veggies, especially for fussy eaters.

So there you have it! A few extra notes to make your Crockpot Vegetable Pot Pie with Scones absolutely perfect. Now get cooking, you superstar! You are gonna ace this recipe. Enjoy!