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As the leaves begin to turn and the air grows crisp, there's nothing quite like a hearty and comforting meal to celebrate the flavors of the season. The Harvest Delight Crockpot Veggie Pot Pie is the perfect dish to embody those autumnal vibes, combining a medley of fresh, seasonal vegetables into a warm, creamy filling that is both satisfying and nourishing. This recipe not only highlights the bounty of the fall harvest but also offers a convenient way to prepare a wholesome meal with minimal effort, thanks to the magic of a crockpot.

Fall Crockpot Veggie Pot Pie

Embrace the flavors of fall with this Harvest Delight Crockpot Veggie Pot Pie, a comforting recipe perfect for cozy evenings. Featuring an array of seasonal vegetables like butternut squash, carrots, and potatoes, this hearty dish is both nutritious and delicious. With the convenience of a crockpot, you can easily prepare this creamy, flavorful meal with minimal effort, making it ideal for family gatherings or busy weeknights. Enjoy the warmth and nourishment this pot pie brings!
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Ingredients
  

1 cup baby carrots, chopped

1 cup celery, diced

1 cup potatoes, peeled and cubed

1 cup butternut squash, peeled and cubed

1 cup green beans, trimmed and chopped

1 cup frozen peas

1 large onion, diced

3 cloves garlic, minced

2 cups vegetable broth

1 cup coconut milk (or dairy milk)

2 tbsp soy sauce

1 tsp dried thyme

1 tsp dried rosemary

1 tsp dried sage

Salt and pepper, to taste

1 package of refrigerated pie crusts (2 crusts)

Fresh parsley, for garnish

Instructions
 

Prepare the Vegetables: Begin by chopping your carrots, celery, potatoes, butternut squash, green beans, and onion. Mince the garlic as well.

    Layer the Ingredients: In your crockpot, layer the chopped vegetables in the following order: carrots, celery, potatoes, butternut squash, green beans, and peas. Sprinkle the diced onion and minced garlic evenly over the top.

      Mix the Broth: In a separate bowl, whisk together the vegetable broth, coconut milk, soy sauce, thyme, rosemary, sage, salt, and pepper. Pour this mixture over the layered vegetables in the crockpot.

        Cook in the Crockpot: Cover the crockpot with its lid and cook on low for 6-8 hours or on high for 4-5 hours, until the vegetables are tender and the mixture is warmed through.

          Prepare the Pie Crusts: About 30 minutes before serving, preheat your oven to 425°F (220°C). Roll out your pie crusts on a lightly floured surface.

            Assemble the Pot Pie: When the cooking time is up, gently stir the vegetable mixture in the crockpot, ensuring all veggies are well coated in the broth mixture. Pour or spoon the veggie filling into the bottom pie crust placed in a 9-inch pie dish.

              Cover with Top Crust: Carefully place the second pie crust over the filling, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.

                Bake: Place the whole pie in the preheated oven and bake for about 25-30 minutes, or until the crust is golden brown.

                  Serve: Allow the pot pie to cool for a few minutes before slicing. Garnish with fresh parsley before serving.

                    Prep Time: 20 minutes | Total Time: 7 hours | Servings: 6