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!

two bowls of vegetable soup with white dish towel beside them.

This recipe was originally published in December 2018. It has been updated for content and photos.

Why you’ll love this veggie pot pie

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 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!

Bowl of soup with potatoes, carrots, corn, peas in bowl that has text spelling dinner.

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.

Ingredients needed to make Slow Cooker Veggie Pot Pie Stew on marble counter.

Just chop up all your veggies and add them to your slow cooker in any order, along with the vegetable broth. (photos 1-3)

Vegetables and broth in slow cooker, before cooking.

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.

Small bowl of cornstarch and water to make cornstarch slurry.

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)

Milk being poured into crock pot of veggie soup.

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.

Bowl of vegetable pot pie stew with spoonful being held over the bowl.

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 flour, and be sure to choose a gluten free option, if needed. 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

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Buon appetito