More and more, busy people are turning to slow-cooker recipes, especially during the winter months, because nothing feels more comforting than coming home to a complete meal after a hectic day. This Pea Pot Pie, courtesy of Cara Daffron and our friends at EdibleFeast.com uses hardy and readily available winter vegetables and herbs, like tarragon and thyme to offer up fresh, home-cooked taste.
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.
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.
(c) Recipe Courtesy of Cara Daffron for EdibleFeast.com