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Slow Cooker Veggie Pot Pie

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 1/4 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
4.24 from 112 votes
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Prep Time 10 minutes
Cook Time 4 hours 35 minutes
Total Time 4 hours 45 minutes
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
  • 1/2 cup diced onion
  • 4 cloves minced garlic
  • 5-6 sprigs fresh thyme leaves removed
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1/4 cup cornstarch
  • 1/4 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 1/4 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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96 Comments

  1. 5 stars
    Made it for dinner exactly as stated. Absolutely delicious! The house smelled great all day. It was obvious to me that it wasn’t vegetarian nor did I see any claims that it was supposed to be. I’m just trying to cut down on meat while increasing my vegetable intake. This fit the bill beautifully. Thank you!

  2. 5 stars
    Found this recipe in A “10 Best Vegetarian Crock Pot Recipes” blog and made this! Swapped the cream out for coconut cream and the chicken broth to veggie broth. I tweaked the recipe to give it a little more spice and it was great. Definitely easy and delicious! Highly recommend and will make again.

    To all my fellow vegans / vegetarians, shame on you for raging at Jennifer (who doesn’t have control over where her content is reposted.) Perhaps you should email the blog where you found this recipe at to let them know it isn’t vegetarian but is easily changed.

    I’ve been a fan of this blog and can’t wait to try more recipes. 🙂

    1. Hi Nico! Sounds like you are looking for specifically vegetarian recipes. You are probably already aware, but you can simply swap out the broth if needed to convert a recipe like this.

      Even though I never intended nor advertised this as a vegetarian recipe, I think people have grabbed this for vegetarian round ups and it would be impossible to track them all down and correct them.

      Thankfully, this is a simple enough recipe that most people are able to easily understand and make the switch 😉

      Happy cooking!

  3. I’m trying this recipe right now and I can’t wait to taste it! 🙂 I do have one question though- I’ve added all of the veggies, flour, and broth, but the broth is only covering a little less than half of the veggies. I definitely could have been off on my measuring. Or is this normal??
    Thank you!

  4. Hi, have you tried making this recipe in an instant pot/pressure cooker? I want to try it today but am unsure on the cook time. Thanks!

    1. Hi Erin! Where are you seeing this recipe referenced as vegetarian? If it’s on Pinterest or another site, unfortunately, that’s something they do and give me no control over :(. I’m sorry you are feeling frustrated with hoping for a vegetarian recipe and not finding it with this one, but thankfully, a simple fix if you do need to make it vegetarian for your diet! You can just simply swap out the chicken broth for some vegetable broth!! It will change the flavor of the recipe a bit, but I think you will still enjoy it! Let me know how it turns out for you 🙂

  5. 2 stars
    The carrots and potatoes weren’t fully cooked afrer 8 hours in the slow cooker. Maybe suggest a sautee beforehand? Also its not super flavorful. Just sort of bland, and I doubled the thyme + added salt. Next time I’ll sauteed in butter ahead of time.

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