Slow Cooker Veggie Pot Pie

Prep Time 10

Cook Time 4 35

Total Time 4 45

Servings

Calories 489kcal

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

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

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