Veggie Pot Pie

I like this easy recipe.  I can prep it on a Saturday, put it in the refrigerator, and drop it in a crock pot or dutch oven later in the week.


6-7 c bite size veggies (I use Brussels sprouts, frozen corn, frozen peas, potatoes, carrots, and pre-sliced mushrooms)

1 onion, diced

4 cloves garlic, minced

6-8 sprigs of fresh thyme

1 can coconut milk

1 pie crust (or puff pastry)


  1. Clean and chop veggies as needed.
  2. Add veggies and the coconut milk to a crock pot and cook on low for 4 hours or place in a dutch oven and cook for 40 minutes at 350.
  3. If using a crock pot, transfer the veggie mixture to a casserole dish and cover with the pie crust.  If using a Dutch oven, cover the veggies with a pie crust.  Bake for 10 minutes or until the pie crust is golden brown.IMG_3832

3 thoughts on “Veggie Pot Pie”

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