Vegetable Pot Pie

Author

NuWave

Servings

6

Category

Main Dishes

Ingredients

• 2-½ c vegetable stock, divided
• 2 T cornstarch
• 8 oz mushroom caps, sliced thin
• 4 sprigs thyme
• 3 carrots, peeled, small dice
• 2 cloves garlic, minced
• 2 bay leaves
• 2 celery stalks, small dice
• 1 lb russet potatoes, peeled, medium dice
• 1 yellow onion, small dice
• 1 c peas, frozen
• 1 c corn, frozen
• 1 T apple cider vinegar
• ½ c heavy cream
• ¼ c chives, chopped small
• 8 biscuits (from can in refrigerator or from freezer)
• Cooking spray
• Sea salt
• Black pepper

Directions

1. Lightly spray pot with cooking spray.
2. In a bowl, combine ½ c of the vegetable stock with cornstarch. Whisk well; set aside.
3. In the cooker, add mushroom caps, thyme sprigs, carrots, garlic, bay leaves, celery, potatoes, onions, sea salt, and ground pepper.
4. Pour in remaining 2c vegetable stock. Stir in cornstarch mixture.
5. Cover with glass lid. Set to "slow cook" and adjust for 5 hrs.
6. After 4 hrs, check every one-half hr to ensure sauce is not getting too thick. The sauce will thicken and vegetables will soften.
7. Add peas, corn, vinegar, cream, and chives the last 30 minutes of cooking. Stir to combine.
8. During the last 30 minutes, prepare and cook biscuits as directed on package. Before serving, stir. Remove bay leaves and sprigs of thyme. Top with cooked biscuits and serve.