Slow Cooker Veggie Pot Pie

Slow Cooker Veggie Pot Pie

Prep Time 10 minutes
Cook Time 4 hours 35 minutes
Total Time 4 hours 45 minutes
Servings 6
Calories 489 kcal
Author Slow Cooker Gourmet


  • 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


  1. Clean and chop veggies as needed and add to slow cooker along with onion and garlic
  2. Toss with flour to coat well
  3. Slowly stir in broth until well blended with flour
  4. Cover and cook on high for 3-4 hours or low for 6-8
  5. Whisk cornstarch with 1/4 cup water until smooth then stir into the veggie mixure
  6. Stir in cream, cover, and return slow cooker to high heat for about 15 minutes or until mixture thickens slightly
  7. Transfer to a 9x13 baking dish and top with thawed puff pastry sheet (cut to fit if necessary)
  8. Melt 2 tablespoons of butter and brush over top of pastry
  9. Bake at 400 degrees for about 10 minutes or until pastry is golden and fluffy

Recipe Notes

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

Nutrition Facts
Slow Cooker Veggie Pot Pie
Amount Per Serving
Calories 489 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g50%
Cholesterol 23mg8%
Sodium 263mg11%
Potassium 577mg16%
Carbohydrates 59g20%
Fiber 9g38%
Sugar 1g1%
Protein 12g24%
Vitamin A 11085IU222%
Vitamin C 25mg30%
Calcium 77mg8%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.