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EdibleFeast.com’s Slow Cooker Pea Pot Pie Recipe

 

EdibleFeast.com’s Slow Cooker Pea Pot Pie Recipe

I love my slow cooker (crock pot). It’s very handy, especially on days when I am too buy to cook or I won’t be able to cook dinner that night. It’s so easy to toss all the ingredients in the pot and come dinner time the meal is ready to service. Plus it makes clean up a snap. You only have the slow cooker to clean and not a lot of pots and pans.

The winter months tend to be the busiest time of year for slow cookers. A lot of people enjoy using them for stews and soups. I usually use mine for beef stew, veggie stew or to cook a pot roast.

Our friends at Edible Feast wanted me to share this delicious recipe, courtesy of Cara Daffron, for a hearty Pea Pot Pie. This recipe calls for winter vegetables (meaning they are easy to find this time of year) and fresh herbs like tarragon and thyme.

This recipe can be served “crust-less” on it’s own or with biscuits.

More and more, busy people are turning to slow-cooker recipes, especially during the winter months, because nothing feels more comforting than coming home to a complete meal after a hectic day. This Pea Pot Pie uses hardy and readily available winter vegetables and herbs, like tarragon and thyme to offer up fresh, home-cooked taste.

Serve this crust-less pot pie on its own or with biscuits. You could even give it a more traditional feel by baking the finished product in a pie tin with a simple pot-pie-style pastry top.

Feel free to toss in 2 cups of diced cooked chicken or turkey to the pot before cooking to add more protein to the recipe.

Slow Cooker Pea Pot Pie

Ingredients

¼ cup potato, diced

¼ cup onion, diced

¼ cup carrot, chopped

¼ cup frozen or fresh peas

1½ cup dried white navy or northern beans (not canned)

2 teaspoons fresh chopped celery leaf from the top of fresh celery stalks

1 teaspoon fresh tarragon, chopped

1 teaspoon fresh thyme, chopped

1 teaspoon salt

¼ cup cornstarch (for gluten-free diets) or flour

4½ cups water (or chicken broth)

4 tablespoons (½ stick) butter, sliced 

Instructions

Stir everything except the cornstarch (or flour), water (or broth) and butter into a 1.5-quart (or larger) slow cooker. Place cornstarch (or flour) in a bowl and slowly whisk in the water (or broth), stirring to prevent lumps. Pour over the vegetable mix. Add the butter, then cover slow cooker and cook for 6 hours on high.

This sounds delish and oh so easy to make. I am going to have to try this recipe with my own family.

Do you enjoy using your slow cooker (crock pot)? Do you have a favorite recipe you’d like to share? I am always on the look out for new recipes to try with my family.

Veggies

Kimberly

*I was not compensated for this post. I posted this for the enjoyment of my site readers.

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About Kimberly

Kimberly Vetrano resides in the suburbs of New York City with her family, five cats, dog, a tank full of fish and snails. She is also a freelance writer and photographer.