Wednesday, October 24, 2012

Crockpot Minestrone Pot Pie

To be honest, I had no idea how this pot-pie would turn out in the crockpot.  I first saw the recipe at How Sweet It Is and fell in love with the fall flavors.  Butternut squash, tomatoes, spinach, beans… oh my! 

But, I didn’t have 2.5 hours to make dinner. 

I converted the recipe to the crockpot, and made 10 minute biscuits in the oven.  We served the two together and enjoyed a yummy meal. 

The flavors are certainly fall, and are very different from our traditional soup or pot-pie recipes, so we enjoyed this dish very much. 

Hope you do too!

Crockpot Minestrone Pot Pie – Adapted from Jessica


  • 2-4 slices Canadian bacon, chopped
  • 1 sweet onion, quartered
  • 4 oz. baby bella mushrooms, quartered
  • 2 tsp. minced garlic
  • 2 C cubed butternut squash (or sweet potatoes)
  • 3 C spinach (fresh or frozen)
  • 1 can (14-15oz) stewed tomatoes, undrained
  • 1 can (14-15oz) Cannellini beans, drained & rinsed
  • 2 C chicken broth or stock
  • 1 Parmesan cheese rind (optional)
  • 1/4 C water
  • 2-3 T cornstarch
  • 1 recipe Greek Yogurt Parmesan Biscuits


Toss the quartered sweet onion & baby bella mushrooms into the base of your crockpot.  Add the butternut squash and season with salt & pepper. 

Stir in 1 can, undrained, stewed tomatoes along with 2 C chicken broth. 

Then, toss in diced Canadian bacon {note; you may wish to fry this first, and add towards the end of cooking}. 

Cover, and cook on low for 6-8 hours. 

1 hour before serving, add in 3 C spinach, 1 can (rinsed & drained) Cannellini Beans, and the Parmesan rind.  {sorry this photo is blurry!}

Mix together 1/4 C water and 2-3 T cornstarch.  Add this, while stirring constantly to the soup.  {note: our soup was made using 1/4 C water and 1 T cornstarch; I thought it was too soup like and less pot-pie in thickness, by increasing the cornstarch by 1-2 T, you should be able to achieve a good thickness}.  

Turn the heat up to high and simmer away.

Prepare the biscuits – they take about 20 minutes from start to finish. 

Spoon the soup into shallow bowls. 

Top with a biscuit or two, and serve. 

**If you wait to add the Canadian bacon, fry it up and add it to the bowls right before serving.


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