“Slow Cooker Tex-Mex Pot Pie” is a terrific recipe that I had at a potluck the other night. Although it is cooked in the crock pot, it really ends up looking like an oven-baked pot pie when it’s finished: a thick top crust covering a stew-like concoction underneath.

Here’s what you need:

        For the filling:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 1 red or green bell pepper, chopped
  • 2 jalapeno chili peppers, chopped
  • 3 garlic cloves, minced
  • 1 cup frozen corn kernels
  • 2 – 15.5-oz cans of pinto beans, drained
  • ¾ cup chicken or vegetable stock
  • 3 tablespoons fresh cilantro, chopped
  • Salt and pepper to taste

        For the crust:

  • ½ cup cornmeal
  • ½ cup all-purpose flour
  • 1 tablespoon olive oil
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup milk

Here’s what to do:

  • In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté the onion, carrot, and bell pepper until softened (about 5 minutes).
  • Lightly coat the inside of a 4-quart slow cooker crock with a bit of olive oil.
  • Cook on the low heat setting for 5 hours.
  • Add salt and pepper to taste.
  • In a medium bowl, combine the cornmeal, flour, baking powder, and baking soda, and mix well. Add 1 tablespoon of olive oil and the milk, and mix until just combined.
  • On a lightly floured surface, roll or pat the topping into a shape similar to the shape of your slow cooker.
  • Place the crust on top of the ingredients in the slow cooker, turn the heat setting of the slow cooker to high, and cook for 1 hour.

This was a delicious one-pot vegetarian entrée, and of course, I have to mention that there was an adequate amount of leftovers so that I can have another tasty vegetarian dinner tonight.