Slow Cooker Vegetable Pot Pie Stew

All the great flavours of your favourite vegetable pot pie, in a low carb stew option! Hello delicious, slow cooker, weeknight meal. This one is really for the win! Rich, creamy, velvety, and scrumptious.

Yup, this delicious stew with chunky vegetables is your absolute perfect busy weeknight solution. Throw everything into your slow cooker and head to work, or run your errands. Come home to a house that smells like your favourite, classic vegetable pot pie.

You can’t beat a dish that is SUPER EASY to prepare!

Just chop up all your veggies and toss them into your slow cooker in any order, along with the vegetable broth. No need to sauté anything first. Just cook everything together, for an easy and delicious meal.

Once cooked, you will prepare your corn starch and water slurry. I do this by adding the ingredients to an airtight container or jar and shake them vigorously. You may also prepare this ahead of time, but remember to re-shake or stir before adding to your stew.

By adding this mixture to your pot of stew, it will thicken your broth to the perfect consistency. If you do not have corn starch on hand, you may also use flour if you’re not avoiding gluten. However, keep in mind, you will need roughly double the amount of flour vs. cornstarch to achieve the same thickness.

Once thickened, add your milk to provide a little extra creaminess. Then serve and enjoy! The soup will thicken even further as it cools. So don’t worry too much if it still seems very runny in your pot.

See how velvety the broth becomes once cooked with the corn starch slurry. An absolute perfect bite. I enjoyed mine as is in order to keep this dish low in carbs. But you may also serve with biscuits if desired.

For more delicious, warm and comforting soup recipes, try my soup option Vegan Sloppy Joes or this super easy Vegetable Lentil Soup.

Slow Cooker Vegetable Pot Pie Stew

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 8 hours 30 minutes

Total Time: 8 hours 40 minutes

Servings: 4 Servings

A low carb spin on your favourite vegetable pot pie. This stew offers the same great flavours but in a gluten free, slow cooker version.

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Ingredients

• 1 yellow onion finely chopped
• 6 carrots peeled & cubed
• 4 yellow potatoes peeled & cubed
• 1 cup frozen corn
• 1 cup frozen peas
• 4 cups low sodium vegetable broth
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp sage
• 1/4 tsp thyme
• 4 tbsp water
• 4 tbsp corn starch
• 1/2 cup unsweetened cashew milk or milk of choice

Instructions

• Add all 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. (I shake vigorously in a sealed jar.) 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.

Calories: 267kcal | Carbohydrates: 58g | Protein: 9g | Fat: 1g | Sodium: 527mg | Potassium: 1244mg | Fiber: 11g | Sugar: 8g | Vitamin A: 311.3% | Vitamin C: 53.7% | Calcium: 11.7% | Iron: 41%

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*Nutritional information is an estimate, calculated using online tools.