Slow Cooker Veggie Pot Pie
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Slow Cooker Veggie Pot Pie

Prep Time 10 minutes
Cook Time 4 hours 35 minutes
Total Time 4 hours 45 minutes
Servings 6
Calories 489kcal
Author Jennifer Draper

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: 489kcal | Carbohydrates: 59g | Protein: 12g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 263mg | Potassium: 577mg | Fiber: 9g | Sugar: 1g | Vitamin A: 11085IU | Vitamin C: 25mg | Calcium: 77mg | Iron: 3.7mg