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.
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. 😉
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.
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!
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
SaveIngredients
- 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
Nutrition
Great, easy meal during our covid19 quarantine. I used this as an opportunity to clean out some space in the fridge. Potatoes, carrots, spinach, cabbage, celery were fresh, corn and peas were frozen. I let the veggies cook most of the day in the crock pot and the family like it. I used veggie stock and some white wine. We found the flavor to be good and as expected. Will make again as it’s a great way to get rid of odds and ends.
Hooray! I like that you were able to use up what you already had on hand!
I made it vegan by swapping veggie stock for the chicken broth, using a can of coconut milk instead of the cream, and used vegan butter. Came out very good.
As others have said, it is pretty bland. I’m not entirely certain what to add to fix this, however I do plan on making it a second time. I used vegetable broth, and I used pastry crust on the bottom as well in a circular pan. My mom always made her pot pies in a pie pan so I just felt like I had to as well! I don’t know if this extra crust underneath is the cause but I definitely didn’t bake for only 10 minutes…more around 25 minutes. I didn’t know when to add the thyme sprigs so I just did it at the beginning. I had to do a double and make sure it was the sprigs and not the leaves.
Veggies used: potatoes, peas, carrots, green beans, corn and mushroom – yes it’s a lot but I just love vegetables! Afterwards, I even thought “Oh I should’ve added that asparagus I’ve got in the fridge!” I’m sure my collection had something to do with the HORRID green color of my filling lol
Made as described and very bland.
Made as instructed as much as possible (instructions don’t say when to add thyme). Very bland. I threw mine out, it was so bad.
I have this in the pot today and it smells great. I am a vegan, so it’s perfect with some tofu or soy curls in it. (After it’s done, I throw in some actual chicken for my husband’s portion.) I’ll admit I had to laugh at the “10 minutes prep time” at the beginning of the recipe. It took me almost that long to read through the recipe and gather the ingredients. With chopping the vegetables, mixing and cleaning the work surface, it took 25 min. Next time, I will prepare the veg. the night before.
Made this tonight, oh my wow soooo good! I used a vegetable boullion (Better than boullion or whatever it is called, the vegetarian version) and no heavy cream, the corn starch thickened it up nicely. I also used a leftover pie crust for the top instead of pastry. For veggies I used potatoes, peas, carrots and corn. This was incredibly good and I will make it again! Thanks!
can this be doubled-if so, cook how long?
Yes! I don’t think the cook time will change much but you will need to use a large (probably 7 quart +) slow cooker.
Why put chicken broth in a veggie pot pie? Use vegetable broth and have it really be a vegetarian dish.
Hi Miriam! Because, as stated, it’s not intended to be a vegetarian dish but rather a dish with veggies too delicious for my kids to resist ;). In testing the recipe, I found the flavor to be preferable using chicken broth. I’ve noted (but thankfully most vegetarians already know) that to make it vegetarian it’s simple swap. I hope you enjoy!
Absolutely delicious! My picky toddler chowed down on this and actually asked for a second helping. Thank you so much for this awesome recipe.