All the great flavours of your favourite vegetable pot pie, with a low calorie, healthier twist! This delicious slow cooker meal is perfect for a busy weeknight meal, or lazy weekend. It’s rich, creamy, velvety, and seriously drool-worthy!
This recipe was originally published in December 2018. It has been updated for content and photos.
Just like my Instant Pot vegan stew, this dish is hearty, chunky, and incredibly delicious!
Why you’ll love it
Okay, I know this isn’t a traditional pot pie, in that there is no, err pie. Feel free to serve with biscuits on the side or on top if you really want the full pot pie experience!
But, what this vegetable pot pie is:
- Incredibly easy!
- Adaptable and versatile. Feel free to add more veggies or some beans or lentils into the mix.
- Pantry friendly, using veggies that have a long shelf life.
- Completely fuss free, just add everything to your Crock Pot and let the magic happen.
- Loved by adults and kids alike. Now we know how hard it can be to please those picky eaters, but this one is a winner every time!
- Super comforting, hearty and filling.
- Allergen friendly, gluten free, vegan and soy free! Plus with a simple swap you can make it nut free too!
This delicious stew with chunky vegetables is the solution to your busy weeknights, making dinner time a breeze.
Throw everything into your slow cooker and head to work, run your errands or play with your kids. (PS. If you love slow cooker meals, check out my slow cooker baked beans too!)
Your home will smell incredible and you’ll definitely be salivating as you wait for the magic to happen, but every minute waiting for your vegetable pot pie will be worth it!
How to make it
(This is a summary with step-by-step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients, here’s what you’ll need.
Just chop up all your veggies and add them to your slow cooker in any order, along with the vegetable broth. (photos 1-3)
No need to sauté anything first. Just let everything slowly cook together. Cook on low for 8-10 hours or on high for 4-5 hours.
When your veggie pot pie stew is almost cooked, you will prepare your corn starch and water slurry. Add the cornstarch and water to a small bowl and whisk well to combine. (photos 4-7)
NOTE: Make sure to use COLD water for making your slurry. By adding this mixture to your pot, it will thicken your broth to a nice, velvety consistency.
Add the slurry to your vegetable pot pie stew in the last 30 minutes of cooking. (photos 8-9)
Mix well and switch your slow cooker to the high setting, if not already on high. (photo 10)
Once your soup is thickened, turn off your Crock Pot and stir in the milk for a little extra creaminess. (photos 11-12)
Serve with biscuits or enjoy as is.
To keep this dish a little lower in calories, skip the biscuits. Either way, you will not be disappointed.
How long does it keep?
Store leftovers in the fridge for up to 4 days, or freeze air tight for up to 3 months.
Make sure to let the soup completely cool before freezing and leave some room for expansion.
Expert Tips
If you do not have corn starch on hand, you may use all purpose flour or brown rice flour. You will need double the amount of flour vs. cornstarch to achieve the same broth thickness.
Make sure to use COLD water for making your slurry. Hot water will not mix well with the corn starch and you may end up with lumps.
The soup will thicken more as it cools. BUT, if you prefer a very thick soup, double up on the corn starch slurry.
Variations & Substitutions
- To amp up the protein of your vegetable pot pie, you may add canned white kidney beans toward the end of cooking. (My favourite bean to add because of their creaminess, but any beans will do just as well.)
- Or you may add lentils, but stay away from split red, or the soup may get too thick.
- If you want to skip the milk but still make this creamy, you can blend up some silken tofu and stir that in at the end. This will again add more protein to your dish.
- To make this nut free, skip the cashew milk, and use blended tofu or soy milk (if you can do soy), or coconut milk in a carton, not canned.
- For extra richness, (although this will add some fat too), you may use the canned kind of coconut milk, instead of nut milk or soy. (Use light canned for less fat.)
- You may sub the potatoes for sweet potatoes, or do a half and half mix, if preferred.
More Vegan Soup Recipes
- Carrot Cauliflower Soup with Dill & Sage
- Instant Pot Potato Leek Soup (with Stove Top Directions)
- Spiced Sweet Potato Soup
- Healthy Broccoli Potato Soup
- Dairy Free Jalapeno Popper Soup
- Creamy Autumn Soup w/ Squash & Pumpkin
- Roasted Red Pepper Tomato Soup
If you tried this recipe, please let me know in the comments below. I always love hearing from you! Don't forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and YouTube to see more delicious food.
Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 yellow onion finely chopped
- 6 carrots peeled & diced
- 2 lbs yellow potatoes peeled & cubed into half inch pieces
- 1 cup frozen corn
- 1 cup frozen peas
- 4 cups low sodium vegetable broth
- ½ teaspoon sea salt or to taste
- 1 teaspoon garlic powder
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- 4 tablespoon water
- 4 tablespoon cornstarch
- ½ cup unsweetened cashew milk or milk of choice
Instructions
Slow Cooker Instructions
- Add all the ingredients except the water, corn starch and milk to your slow cooker. Cook on low for 8 hours.
- Switch the slow cooker to high. Then in a small bowl or jar, combine your water and corn starch and mix well. Add this mixture to your slow cooker and cook on high for 30 minutes. This will thicken your stew.
- Turn off your slow cooker, stir in the milk and serve.
Instant Pot Instructions
- Add all the ingredients except the water, corn starch and milk to your pot, and pressure cook on high pressure for 6 minutes.
- Meanwhile, whisk the water and cornstarch in a small bowl and set aside.
- When the timer completes, quick release the steam valve and open the lid once safe to do so. Switch the pot to the sauté function and pour the cornstarch slurry into the pot and sauté for 5 minutes, stirring often. Then turn off the pot, stir in the milk and enjoy.
Renee W says
I made this tonight for a potluck where I know there are folks that are gluten free and vegan. (I used Oatmilk). It was a hit!!!!
Rosa says
Thrilled to hear that, Renee! 🙂
Nanette says
Love this recipe!!! Thank you for the pressure cooker instructions it makes so fast and easy to make.
Rosa says
You’re welcome, Nanette. So happy you’re enjoying it! 🙂
Heather says
This was awesome. I’m going to try and make a huge batch, on the stove top, for an upcoming family gathering.
Rosa says
Thrilled you enjoyed it, Heather. Thanks so much for taking the time to leave a review. 🙂
Susan says
Hello, is there a way to lower the sodium in this pot pie stew? Thank you
Sue
Rosa says
Hi Sue, you may reduce or omit the salt. Enjoy!
Karen says
What a great basic recipe! I made this tonight and added mushrooms, Lima beans and soy curls. I doubled the seasoning since my family calls my cooking bland. Made an easy, solid week night meal! Everyone enjoyed. Next time I’ll probably add more seasoning and if I’m feeling charitable, add a crunchy topping or serve with some awesome rolls. Thanks for sharing your talents with us.
Rosa says
You’re welcome Karen, so glad everyone enjoyed!
Tinicia Schram says
Can I put this on high for like four hours instead of low for 8?
Rosa says
Yes approx. 4 hours on high, enjoy!
Chris Russell says
I tried this using the instant pot method last week. I changed the 4 Tbsp of corn starch to 3 Tbsp of brown rice flour + 1 Tbsp corn starch. It was delicious! Tonight I am making it as a vegan shepherd’s pie filling, adding green beans and mushrooms, with the potatoes cooked separately and mashed with a little cashew milk and some herbs. I love how versatile this recipe is!
Chris Russell says
I didn’t think this through – I should have decreased the liquid. So we’re serving it over the mashed potatoes tonight and trying it as a shepherd’s pie or pot pie filling at a later time. Still a great recipe! Thank you!
Rosa says
So glad you enjoyed it as a soup, Chris! Let us know when you try it that way. 🙂
Hammy says
Can you put in crook pot on high for 4-5 hours instead of low for 8?
Rosa says
Yes, that will be fine.
Becky says
Great recipe! Ran out of time to use the crockpot so did stovetop and even the non vegans were pleased 🙂
Rosa says
Thrilled you all enjoyed it, Becky! 🙂
Michele says
I only have a 3 quart slow cooker. Could I just do a half a recipe? Would the cooking time be the same? Will almond milk make it less creamy? Can’t wait to try! Thank you!
Rosa says
Hi Michele, yes you can halve the recipe and almond milk will be just fine. Not positive about cooking time as I don’t use a 3 quart, but I assume it will cook a bit faster. Just check on it after a few hours. Enjoy 🙂
Sharon says
Sounds perfect for a family gathering with several vegetarians. A few questions. How large a crockpot? If I freeze it, may I “reheat” in crockpot?
Rosa says
I use this 6.5-quart Cuisinart slow cooker with plenty of space and yes you may reheat in the crock pot. Enjoy. 🙂