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Before diving into assembling your Harvest Delight Crockpot Veggie Pot Pie, it’s essential to ensure that your filling is perfectly cooked and ready for the pie crust. Here are some indicators that your dish is ready for assembly:

Fall Crockpot Veggie Pot Pie

Embrace the flavors of autumn with the Harvest Delight Crockpot Veggie Pot Pie! This easy-to-make recipe features hearty seasonal vegetables like carrots, butternut squash, and peas, all slow-cooked to perfection. Perfect for family gatherings or a cozy weeknight dinner, this pot pie is packed with nutrients and comfort. Let the warm aroma fill your home and enjoy a nourishing meal that celebrates the bounty of fall. Get ready for a delicious and satisfying dish!
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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 tablespoons soy sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried sage

Salt and pepper, to taste

1 package of refrigerated pie crusts (contains 2 crusts)

Fresh parsley, for garnish

Instructions
 

Prepare the Vegetables: Start by thoroughly washing and chopping the baby carrots, celery, potatoes, butternut squash, and green beans. Dice the onion and mince the garlic, ensuring uniform pieces for even cooking.

    Layer the Ingredients: In your crockpot, begin layering the vegetables. First, add the chopped baby carrots. Follow this with the diced celery, cubed potatoes, butternut squash, chopped green beans, and finally, the frozen peas. Evenly sprinkle the diced onion and minced garlic over this colorful layer.

      Mix the Broth: In a separate mixing bowl, whisk together the vegetable broth, coconut milk (or dairy milk), soy sauce, dried thyme, rosemary, sage, and a generous pinch of salt and pepper to create a flavorful sauce. Pour this mixture evenly over the layered vegetables in the crockpot.

        Cook in the Crockpot: Secure the lid on the crockpot and set it to cook on the low setting for 6-8 hours or on high for 4-5 hours. The dish is ready when the vegetables are tender and the mixture is bubbly.

          Prepare the Pie Crusts: Approximately 30 minutes before you plan to serve, preheat your oven to 425°F (220°C). On a lightly floured surface, roll out the refrigerated pie crusts, ensuring they are large enough to fit your pie dish.

            Assemble the Pot Pie: Once the cooking time is complete, gently stir the vegetable filling in the crockpot, making sure all the vegetables are coated in the delicious broth. Carefully pour or spoon the veggie filling into the bottom pie crust which has been placed in a 9-inch pie dish.

              Cover with the Top Crust: With precision, place the second pie crust over the filling. Use your fingers to crimp the edges tightly to seal the pie. To allow steam to escape during baking, cut a few slits in the top crust with a sharp knife or scissors.

                Bake: Transfer the assembled pie to the preheated oven. Bake for approximately 25-30 minutes, until the top crust is a beautiful golden brown and crisp.

                  Serve: Allow the pot pie to cool for about 5-10 minutes before slicing, which will help prevent the filling from spilling out. Garnish each slice with a sprinkle of freshly chopped parsley for an inviting touch.

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

                      - Presentation Tips: Serve the pot pie directly in the pie dish, or cut slices and place them on plates. Accompany with a simple green salad for a bright, seasonal contrast.