Not sure if any of you have noticed, but it is COLD outside. Cara Daffron of EdibleFeast.com joins us to share this slow cooker comfort food recipe. Her pea pot pie uses hardy and readily available winter vegetables and herbs like tarragon and thyme…plus it takes like three steps to make. Stay warm!
Serve this crust-less pot pie on its own or with biscuits. If you really want a traditional feel, you can bake the finished product in a pie tin with a simple pot-pie-style pastry top. To incorporate more protein into the dish and 2 cups of diced cooked chicken or turkey to the pot before cooking.
Pea Pot Pie
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
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.