Slow-Cooker Southwestern Pot Pie (Vegetarian)

Pot pies have been enjoyed as a comforting dish for centuries, with variations found in many different cuisines around the world.

This is vegetarian and high protein recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Slow-Cooker Southwestern Pot Pie (Vegetarian)

Cooking Method: Baking, Slow cooking Cuisine: American, Southwestern Courses: Comfort Food, Dinner, Main Dish Recipe Keys: High Protein Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 240 min Rest Time 10 min Total Time 4 hrs 30 mins

Servings: 6 Calories: 2700

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 teaspoon Vegetable oil
• 1 medium Onion
• 3 clove Garlic cloves
• 1 medium Bell pepper
• 1 cup Corn kernels
• 1 can Black beans
• 1 can Diced tomatoes
• 2 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 1 crust Frozen pie crust
• 1 cup Shredded cheese

Instructions

1. Heat vegetable oil in a skillet over medium heat. Add onion, garlic, bell pepper, corn, black beans, diced tomatoes, chili powder, cumin, and salt. Cook until vegetables are tender.
2. Transfer the mixture to a slow cooker and cook on low for 4 hours.
3. Preheat the oven to 375°F (190°C).
4. Pour the cooked mixture into a pie crust and sprinkle shredded cheese on top.
5. Bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted.
6. Let it rest for 10 minutes before serving.
7. Enjoy your Slow-Cooker Southwestern Pot Pie!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 55g19%

Sugars 8g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.