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    Home » Recipes » Slow Cooker Recipes » Casserole Recipes » Slow Cooker Veggie Pot Pie

    Published: Feb 10, 2016 · Modified: Jan 18, 2020 by Jennifer · This post may contain affiliate links

    Slow Cooker Veggie Pot Pie

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    Slow Cooker Veggie Pot Pie

    Need a great way to get the kids to eat their veggies? Let them help with meal prep!! Plus, add a creamy sauce and flaky topping to all these veggies, and who isn't going to want to dig right in?! This pot pie is a great way to add any veggie you like to your dinner and still keep it simple. It's a one-dish meal that comes together by using a combo of fresh and frozen veggies, a simple homemade sauce and a flaky pre-made crust. To me that's what balance in creating wholesome meals is all about.

    Slow Cooker Veggie Pot Pie

    Yes, this is really what happens in our house. The sous chef/recipe critic climbs right up and declares her intent to help me "make recipes!". I love it when she helps! But, I do have to keep an eye on her to make sure she doesn't add an extra ¼ cup of salt to anything while I'm working on something else! She just wants to be helpful, you know. 😉

    Slow Cooker Veggie Pot Pie

    You are essentially going to want about 6 or 7 cups of veggies plus some onion, garlic and herbs. You can see above what we used for our pot pie. Do as much or as little chopping as you want by using more or less frozen or prepared veggies.

    Slow Cooker Veggie Pot Pie

    Get these all loaded up into your slow cooker! You will need one that is at least 4 quarts. This would be an easy recipe to double by using a 7 quart slow cooker instead!

    Slow Cooker Veggie Pot Pie

    Use flour, broth, fresh thyme, cornstarch and a little cream to create the perfect homemade sauce. Once everything has cooked up all day and the veggies are nice and tender we will transfer to a baking dish and top with a puff pastry sheet. It takes only a few minutes to be golden brown and a delicious homemade pot pie/comfort food dish is done!

    Slow Cooker Veggie Pot Pie

    Slow Cooker Veggie Pot Pie

    Slow Cooker Veggie Pot Pie

    Jennifer Draper
    4.19 from 103 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 4 hrs 35 mins
    Total Time 4 hrs 45 mins
    Servings 6
    Calories 489 kcal

    Ingredients
      

    • 7 cups veggies chopped into bite sized pieces as needed I used: brussels sprouts, frozen corn kernels, frozen peas, diced potatoes, baby carrots, and pre-sliced mushrooms
    • ½ cup diced onion
    • 4 cloves minced garlic
    • 5-6 sprigs fresh thyme leaves removed
    • ¼ cup flour
    • 2 cups chicken broth
    • ¼ cup cornstarch
    • ¼ cup heavy cream
    • salt and pepper to taste
    • 1 frozen puff pastry sheet thawed
    • 2 tablespoons butter

    Instructions
     

    • Clean and chop veggies as needed and add to slow cooker along with onion and garlic
    • Toss with flour to coat well
    • Slowly stir in broth until well blended with flour
    • Cover and cook on high for 3-4 hours or low for 6-8
    • Whisk cornstarch with ¼ cup water until smooth then stir into the veggie mixure
    • Stir in cream, cover, and return slow cooker to high heat for about 15 minutes or until mixture thickens slightly
    • Transfer to a 9x13 baking dish and top with thawed puff pastry sheet (cut to fit if necessary)
    • Melt 2 tablespoons of butter and brush over top of pastry
    • Bake at 400 degrees for about 10 minutes or until pastry is golden and fluffy

    Notes

    I cooked the veggies in my 4 quart slow cooker for about 4 hours on high

    Nutrition

    Calories: 489kcalCarbohydrates: 59gProtein: 12gFat: 24gSaturated Fat: 8gCholesterol: 23mgSodium: 263mgPotassium: 577mgFiber: 9gSugar: 1gVitamin A: 11085IUVitamin C: 25mgCalcium: 77mgIron: 3.7mg
    Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
    Important nutritional disclaimer

     

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    Reader Interactions

    Comments

    1. Nancy says

      November 14, 2021 at 11:48 pm

      Hi, For whatever reason, I see people complaining about using another dish. I’m guessing you could also suggest skipping the pastry, and drop a dough topping on and stem cook and keep it in one pot? (Dumplings, biscuits?)
      Thanks for your easy and takes recipe!

      Reply
      • Jennifer says

        November 16, 2021 at 7:21 am

        Absolutely that would be an option, just wouldn't give the crispy crust result many people want.

        Reply
    2. Rachael says

      February 18, 2021 at 2:33 pm

      I make a vegan version of tbis.. and we eat it every other week. So good!! Thank you.

      Reply
      • Erin says

        September 19, 2021 at 12:45 pm

        I’m vegan what do you do for the crust?

        Reply
        • Nancy says

          November 14, 2021 at 11:41 pm

          Vegan puff pastry is available. Check Whole Foods, Fresh Thyme Market.

          Reply
      • Jenny says

        December 02, 2021 at 12:39 am

        Did you substitute something for the heavy cream?

        Reply
        • Rachael says

          April 30, 2022 at 9:15 pm

          I have used oat milk mostly

          Reply
          • Stace says

            September 27, 2022 at 7:07 am

            Could you use coconut milk from a can?

            Reply
    3. K erickson says

      October 27, 2020 at 12:50 pm

      The point of a slow cooker is not to use a bunch of other dishes , puts, pans and chilling methods. If I'm going to need to bake it anyway, why would I dirty my crock pot?

      Reply
      • Reva says

        December 09, 2020 at 10:44 am

        5 stars
        It's just one extra pan lol wtf

        Reply
      • Lorna says

        December 12, 2020 at 8:27 am

        You could just bake the puff pastry topping and then put it on top of the crockpot meal. Similar to what you do with a Dutch oven

        Reply
        • Heather says

          June 01, 2021 at 9:35 am

          exactly! I figure I will back the pie crust and serve it on top "Deconstructed" style!

          Reply
      • Melissa says

        June 06, 2021 at 11:40 am

        Well for me, I live in a hot environment and it helps a lot to do most of the cooking done in something that doesn’t loose a lot of heat, then have the oven on as little as possible

        Reply
      • Nancy says

        November 14, 2021 at 11:44 pm

        Skip the baking if you don’t want the pot.

        Reply
      • Annette B says

        November 05, 2022 at 10:35 am

        You can use a crock pot liner. Then a simple wipe to the crock pot and only one dirty dish and you still get that baking goodness on top!

        Reply
    4. Mel says

      March 25, 2020 at 6:36 am

      5 stars
      I made this just yesterday. It is so good everyone loved it. I will keep this recipe for future use maybe add different vegetables. It was something different and delicious. Thank you for sharing.

      Reply
      • Jennifer says

        March 25, 2020 at 6:57 am

        So glad you loved it!

        Reply
        • Sheri says

          May 19, 2021 at 5:37 pm

          1/4 cup of cornstarch? Is that correct? That’s a lot!

          Reply
          • Jennifer says

            May 27, 2021 at 9:02 am

            Yes, there are a lot of veggies and a lot of liquid in the recipe. Feel free to reduce to your liking if you don't like your filling to be a thick.

            Reply
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    Hi, I'm Jennifer! I love creating fresh recipes that are quick and simple to make so that I can help you get dinner on the table without the fuss!

    More about me →

    Most Popular Recipes

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    As seen on...

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