Ingredients
- Serves 4 to 6
- Cooking spray
- 2 1/2 cups low-sodium vegetable broth, divided
- 2 tablespoons cornstarch
- 1 pound russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 2 medium stalks celery, diced
- 6 to 8 ounces cremini mushrooms, stems removed and thinly sliced
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1/4 cup thinly sliced fresh chives
- 1/2 cup heavy cream
- 1 tablespoon apple cider vinegar
- 1 (8-count) tube flaky refrigerator biscuits
Preparation
Step 1
Lightly coat the insert of a 6-quart or larger slow cooker with cooking spray.
Whisk 1/2 cup of the vegetable broth and the cornstarch in a small bowl until well-combined; set aside.
Place the potatoes, onion, carrots, celery, mushrooms, garlic, thyme, bay leaves, salt, and pepper in the slow cooker. Pour in the cornstarch mixture and remaining 2 cups of broth, and stir to combine. Cover and cook until the vegetables are tender and the sauce has thickened, about 6 hours on the LOW setting.
In the last 30 minutes of cooking, stir in the peas, corn, chives, cream, and vinegar. Prepare the biscuits according to the package directions.
Stir the pot pie filling once more. Remove and discard the thyme stems and bay leaves. Top with the biscuits and serve warm.
Recipe Notes:
Homemade biscuits: Make cream biscuits or 2-ingredient drop biscuits in place of store-bought biscuits.
Storage: Leftovers an be stored in an airtight container in the refrigerator for up to 4 days.
Per serving, based on 4 servings. (% daily value)
Calories 332 Fat 12.1 g (18.6%) Saturated 7 g (35.2%) Carbs 50.1 g 16.7%) Fiber 6.9 g (27.7%) Sugars 9 g Protein 8.6 g (17.2%) Cholesterol
40.8 mg (13.6%) Sodium 607 mg (25.3%)