Slow Cooker Creamy Vegetable Pot Pie Recipe

This Slow Cooker Vegetarian Pot Pie is simple to prepare and sure to please the whole family. Comfort food is just a slow cooker away.

This is one of my favorite weeknight dinners: warm, satisfying, and effortless. Be sure to explore more vegetarian recipes in my collection.

Keep this recipe alongside other slow-cooker favorites like Crock Pot Minestrone, Crock Pot Broccoli Cheese Soup, and Broccoli Wild Rice Soup.

We appreciate your support

If you have any questions about this recipe, please leave a comment. I read all comments and try to respond as quickly as I can. My readers range from beginners to experienced cooks, so I do my best to answer common questions within the post. If I missed something, ask away.

Reader requests

Many readers asked for a slow cooker version of my Mom’s Vegetarian Pot Pie. I developed this recipe using the same flavors, adapted so everything cooks in the crock pot.

No stove-top pre-cooking is required — just assemble in the slow cooker and let it do the work. This makes it ideal when you want a hands-off meal or if your stove is unavailable.

Dumpling toppers

Update January 2020: Some readers reported issues with the dumpling-style biscuit topping. In my original testing it worked, but results may vary by slow cooker size and model. I’m continuing to test and refine this element.

If you’d like to try the dumpling biscuit topping, it’s included below. If it doesn’t work in your cooker, the filling is delicious on its own and can be served as a hearty pot-pie soup or with baked biscuits on the side.

I appreciate your patience while I continue testing variations to improve consistency across different slow cookers.

What size slow cooker should I use?

I used a 4-quart round slow cooker that filled up nicely. This recipe will also work in a 6-quart slow cooker; the larger cooker gives extra room on top if you plan to use the biscuit topping.

Buttermilk Dumpling Biscuit Crust

The buttermilk biscuit crust I use behaves more like dumplings when cooked in the slow cooker. Because the goal was a fully slow-cooked dish, this topping is designed to cook on top of the filling without a stove.

If you prefer, skip the topping and serve the filling like a soup, or bake biscuits or puff pastry in the oven to serve on the side. Store-bought biscuits also work well if you want an easier option.

If you have a favorite vegan biscuit method, it might adapt here — I welcome suggestions from readers who’ve tested alternatives successfully.

Dumpling Biscuit Crust Recipe

(Note: this topping has worked in many tests but may not be consistent in every slow cooker.)

1 ¼ cups all-purpose flour
2 ¼ teaspoons granulated sugar
2 ¼ teaspoons baking powder
¾ teaspoon salt
¾ cup buttermilk

In a medium bowl combine the flour, sugar, baking powder, and salt. Add buttermilk and stir until a loose, sticky batter forms and ingredients are fully combined.

Drop large spoonfuls of the biscuit batter over the hot pot pie filling. Leave the lid off and cook on high for 1 hour, then check for doneness.

Can I add chicken to make it a chicken pot pie?

Yes — add cooked shredded rotisserie chicken at the end of cooking and heat through. Leftover turkey also works well.

What else can I add for more protein?

• White beans
• Lentils
• Tofu
• Edamame

Serve this for the holidays

This vegetarian pot pie makes a great main dish for holiday meals when you want a hearty option for vegetarian guests. It’s comforting, familiar, and easy to scale.

To make it vegan, use unsweetened plant milk (soy or almond) in place of dairy milk and substitute oil or a plant-based spread for butter. I haven’t finalized a consistently reliable vegan biscuit topping, so you may want to serve baked vegan biscuits on the side or omit the topping.

If you have a tried-and-true vegan biscuit recipe, please share it — I’d love to test it.

Kitchen equipment you may need

Typical tools that are helpful for this recipe include a 4- or 6-quart slow cooker and mixing bowls. Wooden spoons, measuring cups, and a good whisk are useful for the filling and topping preparation.

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Slow Cooker Vegetarian Pot Pie Recipe

Slow Cooker Vegetarian Pot Pie

Debi

Comfort food is as close as your slow cooker. This vegetarian pot pie is easy to make and family-friendly.

4.86 from 42 votes

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Prep Time 20 mins

Cook Time 7 hrs

Total Time 7 hrs 20 mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 388 kcal

Ingredients

Pot pie filling:

• 1 large onion
• 3 tablespoons olive oil
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 3 medium Yukon gold potatoes
• 6 medium carrots
• 3 cups vegetable broth
• 1 tablespoon unsalted butter
• ½ cup unbleached all-purpose flour
• 1 ½ cups whole milk (or plant milk for vegan)
• 1 teaspoon dried thyme
• 2 teaspoons garlic powder
• ¼ cup dry white wine (or ¼ cup broth)
• 3/4 cup frozen peas, thawed

Dumpling Biscuit Crust:

• 1 ¼ cups all-purpose flour
• 2 ¼ teaspoons granulated sugar
• 2 ¼ teaspoons baking powder
• ¾ teaspoon salt
• ¾ cup buttermilk

Instructions

Make filling:

1. Finely chop the onion. Place the chopped onion, olive oil, salt, and pepper in the bowl of a large slow cooker. Cover and turn to high while you prepare the remaining vegetables.
2. Chop the potatoes into ½-inch dice so they cook evenly.
3. Peel and slice the carrots into ¼-inch thick rounds.
4. Add the potatoes, carrots, and vegetable broth to the slow cooker. Cover and cook on low for 6 to 8 hours, until the vegetables are tender.
5. When the vegetables are tender, melt the butter in a microwave-safe bowl (about 30 seconds). Whisk the ½ cup flour into the butter, then add the milk, dried thyme, garlic powder, and wine. Whisk until mostly smooth; small lumps are fine.
6. Stir the milk-and-flour mixture into the cooked vegetables in the slow cooker, blending thoroughly.

Make biscuit dumpling crust:

1. In a medium bowl, combine the flour, sugar, baking powder, and salt. Add the buttermilk and stir until a loose, sticky batter forms.
2. Drop large spoonfuls of the biscuit batter over the pot pie filling. Leave the lid off and cook on high for 1 hour. Check the topping for doneness; times can vary by slow cooker.

Finish pot pie:

1. Stir the thawed peas into the filling, removing a biscuit if needed to reach the filling. Taste and adjust salt and pepper.
2. Serve hot, garnished with fresh thyme if desired.

Nutrition

Calories: 388 kcal

Carbohydrates: 57 g

Protein: 10 g

Fat: 12 g

Sodium: 1455 mg

Fiber: 6 g

Nutritional information is an estimate. Actual values will vary based on ingredients, brands, and portion size.

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