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Slow Cooker Veggie Pot Pie

Kelli Foster
  • minutes
  • Serves 4 to 6

INGREDIENTS

2

Bay leaves

3

Carrots, medium

2

medium stalks Celery

1/4 cup

Chives, fresh

1 cup

Corn, frozen kernels

6 oz

Cremini mushrooms

2 cloves

Garlic

1 cup

Peas, frozen

1 lb

Russet potatoes

4

sprigs Thyme, fresh

1

Yellow onion, medium

2 1/2 cups

Vegetable broth, low-sodium

1/4 tsp

Black pepper, freshly ground

2 tbsp

Cornstarch

1 tsp

Kosher salt

1 tbsp

Apple cider vinegar

1

Cooking spray

1

(8-count) tube Refrigerator biscuits, flaky

1/2 cup

Heavy cream