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 thing going on!
But, what this vegetable pot pie recipe 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!
I promise.
How to make vegetable pot pie stew
Just chop up all your veggies and add them to your slow cooker in any order, along with the vegetable broth.
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.
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, it will thicken your broth to a nice, velvety consistency.
If you do not have corn starch on hand, you may also use flour, and be sure to choose a gluten free option if needed.
EXPERT TIP: You will need roughly double the amount of flour vs. cornstarch to achieve the same broth thickness.
Add the slurry to your vegetable pot pie stew in the last 30 minutes of cooking and switch your slow cooker to the high setting, if not already on high.
Once thickened, turn off your Crock Pot and stir in your milk for a little extra creaminess and enjoy!
The soup will thicken more as it cools. So don’t worry if it seems a little runny in your pot. Do not add more corn starch or it may get too thick.
Notice how velvety the broth becomes once cooked with the corn starch slurry. It’s really like biting into happiness.
Serve with biscuits for a more traditional vegetable pot pie experience.
Or enjoy without to keep this dish a little lower in calories and carbs. Either way, you will not be disappointed.
Variations/Substitutions
- To amp up the protein of your vegetable pot pie, you may add white kidney beans. (My favourite bean to add because of their creaminess, but any beans will do just as well.)
- Again, for extra protein, you may add lentils, but stay away from split red, or the soup may get too thick. Alternatively, use canned and add them towards the end of cooking.
- 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 about it 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 Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
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
- 1/2 tsp sea salt or to taste
- 1 tsp garlic powder
- 1/2 tsp sage
- 1/2 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.
This recipe is wonderful! BUT, a major problem. For some reason my pinned version is different – doesn’t include potatoes! Please fix this. Thanks.
Hi Susan, so glad you enjoyed the recipe, thanks for sharing.
As for Pinterest, unfortunately I don’t have control over editing the ingredients, this is something Pinterest actually pulls from my website. That being said, I took a look and I do see that potatoes are listed as the very last ingredient under “other” category.
Dried sage and dried thyme? Planning on making this in the next couple of days! Looks delish!
Yes, dried. Hope you enjoy Katie. 🙂
Somethings are worth the wait. 8 hrs later. I added celery, spinach, mushrooms & green lentils. Trying to use crock pot i got free more i just hate waiting.
Thanks so much for the review Mary. Yes, waiting is definitely the hardest part of this recipe. Thrilled you enjoyed! 🙂
Found on Pinterest and decided to try it out. I added white kidney beans, kale and squash. Really yummy soup!!!
Wonderful to hear Sabrina. Thanks for reporting back.
Saw this somewhere this morning and immediately filled the slow cooker. My only substitutions were
– I added a cup of red lentils because I didn’t have any beans ready to go (and about 2 cups extra water)
– I used a salt free seasoning instead of salt
– I added about 8 diced baby bella mushrooms since I had them in the house
– I used whole wheat flour for my slurry.
I cooked it on high for 6 hours before adding the slurry
I made it with cornbread and the family went wild for it.
Thanks so much for the review Karen. Thrilled you and your family enjoyed. Cornbread sounds amazing with this!
My family loved it. I added Brussels sprouts and fresh garlic. I only had oat milk so I didn’t add the milk. I also made vegan cornbread to go with it. This was delicious.
Yum! Cornbread is so great with this. Thanks so much for the review Mary! 🙂
This was dinner tonight, everyone enjoyed, including my somewhat hard to please 13 year old! I subbed for sweet potato because that’s what I had and I added a can of white kidney beans. Delicious!!
Thanks so much for the review Casey. So glad everyone enjoyed.
Wow, I am so disappointed in this recipe! I went EXACTLY by the recipe, didn’t change a thing. Twelve hours later it’s just a watery mess and the potatoes and carrots are still not soft. Nothing wrong with my crockpot, I use it all the time. You didn’t say what size onion to use so I used a medium onion, and all I can taste is onion. I don’t understand why it didn’t thicken. I’m trying to think of what I can do to salvage this “stew” since I’m on a tight budget and can’t afford to waste food. Needless to say, I won’t be making this recipe again.
Sorry it didn’t work out for you. It does sound like something may be wrong with your slow cooker if the vegetables are hard after 12 hours of cooking. Or maybe the chunks were cut too large. Either way, I’m sure you can salvage it by throwing it in a pot on your stove top to get it cooked. Don’t forget to add the corn starch slurry. That’s what thickens the broth.
This is super easy to make! I just want to keep eating it! I added fresh chopped spinach and red kidney beans! Then added salt and pepper at serving per each of our tastes! I will make this again! Its feeding the family for at least a couple of days too!
Thanks so much for the lovely review Jillian! Those sound like great additions.
Hello Rosa! Do you know how long I would cook this in an Instant Pot versus crock pot?
Hi Jen, I haven’t tried this in the Instant Pot yet but I think 6 minutes on high pressure would be enough. Enjoy! 🙂
This looks so yummy but lacking protein. What can I add to add protein to this veggie dish?
Hi Laura, feel free to add beans or lentils if you’d like. You’ll need more broth if you do. Enjoy.
Do you have directions for a one pot?
Hi Bobbi, do you mean on stove top? You could essentially follow the same instructions, just simmer the soup until the veggies are cooked and potatoes and fork tender. (Around 20 minutes should do it.) Then add the starch slurry mixture for about 5-10 minutes or so and then stir in the milk. Enjoy!
This was really delicious and so easy to make. A great meal to come home to at the end of the day. Also it’s really kid friendly, which makes for an enjoyable meal time! They ate it all up without complaint! Thanks for another great recipe😊
Thanks very much for taking the time to report back Ali, a complaint free meal is the best kind of meal. Glad everyone enjoyed. 🙂
can i use sweet potatoes instread of yellow?
Hi Laurel, yes absolutely. Hope you enjoy.
Can this be done on top of the stove instead of using a slow cooker?
Hi Diane, yes, feel free to make on stove top instead. Just cook over medium low heat until the potatoes and carrots are fork tender. Enjoy!
Rosa, this turned out so flavourful doing the stove top method. We loved it, thank you
You’re very welcome Diane! So glad to hear that. I appreciate you taking the time to come back and leave your feedback. 🙂
Tried this as a quick weeknight meal and it was a huge hit! So wholesome and satisfying without the guilt of a traditional pot pie. Will definitely be making again!
Thanks so much for your feedback Juliana. So glad this recipe was a hit. Nothing better than a delicious guilt free meal.
Great recipe! I featured it in a recipe roundup here: https://bitesnpieces.co/best-winter-soup-recipes/
Thank you! I hope your readers enjoy! 🙂
Simple but delicious! Great blend of ingredients. Easy to prepare. Made double, one batch into crockpot for dinner and the other batch to freeze for another day. Great winter dinner idea! Thanks!
Thanks Laura, I’m so glad you enjoyed! 🙂
Yum! This definitely looks like it would be a delicious hearty stew! Thanks for sharing!
Thanks so much Karly! 🙂