Staging this recipe makes it possible for all of the vegetables to be at their best. Put the heartier ones in the cooker at the beginning, adding the more delicate ones near the end of the cooking time.
Make it gluten-free? Substitute gluten-free flour for all-purpose and wheat flours.
This recipe is created by Kristin O. Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
For the Pot Pie
- 2 cups coarsely chopped onions
- 2-3 garlic cloves, minced
- 6 cups your favorite root vegetable, peeled or unpeeled, and cut into 1/2-inch cubes. Suggested options: sweet potatoes, white potatoes, beets, parsnips, carrots
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 tablespoon Dijon mustard
- 1/2 teaspoon black pepper
- 3 cups water or beef, chicken or veggie broth
- 4-5 cups fresh mushrooms, sliced
- 3 teaspoons cornstarch, dissolved in 1/2 cup cold water
- 1 cup fresh or frozen corn kernels
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1 cup fresh or frozen green peas
For the Biscuits
- 2/3 cup unbleached all-purpose flour
- 2/3 cup wheat flour
- 1/3 teaspoon salt
- 2 teaspoons baking powder
- 1/3 teaspoon baking soda
- 4 tablespoons (half a stick) melted unsalted butter
- 2/3 cup plain yogurt or buttermilk
- 2/3 teaspoon chopped fresh dill or 1/2 teaspoon dried dill
- 1 Grease the interior of the slow cooker crock with nonstick cooking spray.
- 2 Make the Pot Pie: Combine the onions, garlic, root vegetables, salt, thyme, marjoram, mustard, black pepper, and 3 cups water in the prepared crock. Stir well.
- 3 Cover. Cook on Low 5 to 6 hours or on High 3 to 4 hours, or until the veggies are just tender.
- 4 Stir in the mushrooms.
- 5 Stir the dissolved cornstarch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the corn, soy sauce, and salt. Cover and cook on Low 30 more minutes.
- 6 Five minutes before serving, stir in the peas.
- 7 Make the Biscuits: During the last 30 minutes of the veggies’ cooking time (Step 5), sift together the flours, salt, baking powder, and baking soda in a bowl.
- 8 Preheat the oven to 450°F.
- 9 In another small bowl, mix together the melted butter, yogurt, and dill. Stir the wet ingredients into the dry ingredients until just combined.
- 10 Roll the dough out onto a floured surface. Pat the dough into a rectangle about 1⁄2 inch thick. Fold the dough in on itself 5 times. Pat the dough out again until it’s about 1⁄2 inch thick.
- 11 Cut out the biscuits using a biscuit cutter or floured glass. Press straight down on the dough with the cutter, but don’t twist it. Place the biscuits on an ungreased baking sheet, with sides touching.
- 12 Gently squeeze together any leftover dough and make another biscuit with it. Add it to the baking sheet.
- 13 Bake in preheated oven for 12 minutes, or until the biscuits are golden.
- 14 Serve the biscuits alongside the Veggie Pot Pie, or float a baked biscuit on top of each individual bowl serving.