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    You are in: Home / Recipes / Slow-Cooker Southwestern Pot Pie (Vegetarian) Recipe
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    Slow-Cooker Southwestern Pot Pie (Vegetarian)

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on March 08, 2010

      This was a huge hit! Made a few changes for personal preference...I used black bean and only half the amount, used a can of diced green chilies for the jalepeno and, probably, more carrot than the recipe called for because I used baby carrots (and it's hard to convert those!) I also added several dashed of cumin and a layer of shredded sharp cheddar cheese before I added the cornmeal topping. The only part I didn't care for was the topping so next time I'm going to double the mixture, add more cheese and use my favorite cornbread recipe instead of the cornmeal mix. Thanks for a new favorite!!

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    • on October 05, 2011

      This was yummmmy and I'm sure it's awesome as it's shown, but like everyone else I made changes! Since I was making it to have for weekday lunches, I skipped the cornbread topping in case it didn't keep well. I added a couple more carrots, a couple more jalapenos, a can of chopped chilis and a can of diced tomatoes. I divided it out into lunch containers over a bed of rice. Thanks for sharing! i like finding vegetarian crockpot recipes that aren't chili!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2011

      Oh my gosh! this is wonderful! I've never made a topping in the crock pot and was so surprised at how it turned out. This was good the first night, but the second night it tasted like a tamale!

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    • on September 17, 2008

      We really enjoyed this. Like the other reviews I added ingredients. Fresh tomatoes, cumin, and chili powder. I also added some cilantro and cumin and red pepper flakes to the topping which I doubled since I have a large crock pot. We will be making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2008

      This was pretty darn good. I added some TVP and a can of diced tomatoes so my crock pot wouldn't burn it. The only change I'll make next time is that I'll probably use black beans instead, since I prefer those.

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    • on October 15, 2007

      I added 1T of cumin, for more flavour and the cornbread topping, had to be poured over the top. My family ate it and liked it. It was our only dish, and we added sour cream and salsa and guacamole. It was really good! Oh, and I omitted the chile as my children don't like things that spicy, so I put in a few shakes of chili powder.

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    Nutritional Facts for Slow-Cooker Southwestern Pot Pie (Vegetarian)

    Serving Size: 1 (355 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 488.6
     
    Calories from Fat 101
    20%
    Total Fat 11.2 g
    17%
    Saturated Fat 2.1 g
    10%
    Cholesterol 4.2 mg
    1%
    Sodium 628.2 mg
    26%
    Total Carbohydrate 83.1 g
    27%
    Dietary Fiber 16.2 g
    64%
    Sugars 2.9 g
    11%
    Protein 19.1 g
    38%

    The following items or measurements are not included:

    vegetable stock

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