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 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
- 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
- ½ teaspoon sea salt or to taste
- 1 teaspoon garlic powder
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- 4 tablespoon water
- 4 tablespoon corn starch
- ½ 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.
Lucy
Can we have this again my family said!! You bet i said! i stumbled acoss this recipe online whilst looking for a quick, cheap and healthy dinner after a hideously expensive month. That sounds nice I thought, but the addition of milk a bit weird. My teenage son spotted the slow cooker and asked for dumplings so popped those in to cook for 20 mins and then removed to add the milk. It wasn’t weird at all, just very creamy and yum. I’m making again this weekend as autimn has arrived. Thank you for the recipe, I’ll keep a check on your site! x
Rosa
Fantastic! So glad everyone enjoyed Lucy. Thanks so much for sharing. 🙂
Grace Lutvak
Just joined the website yesterday. I would like to be able to save these recipes along with it’s photo. Do you have a recipe box that I can refer to, whenever I want to make a particular dish? I have such a “recipe box” with allrecipes.com. I use them frequently, as it is easy to access. Thank you so much.
Rosa
Hi Grace, so glad to have you here. I don’t have a recipe box yet, but it’s something I’m currently looking into. In the meantime, you can “bookmark” any recipes you like for easy access. If you’re subscribed to my mailing list, I’ll be letting readers know once this option becomes available.
Sam
Can I cook the biscuits on top of the soup in the slow cooker as well?
Rosa
I haven’t tried that, but I think they’d get a little soggy.
Barb
I decided to eliminate the plant milk because I find it too rich. Instead I added 1/3 cup each nutritional yeast and quick oatmeal uncooked . It turned out creamy and rich enough for us. Thanks for the recipe.
Rosa
Glad you enjoyed Barb. Thanks for sharing your process with us. 🙂
Kristen
I made this today in my instant pot… I was hungry! I used unpeeled russet potatoes, added garbanzo beans, and hominy, omitted the peas. Pressure cooked for 4 minutes. Used oat milk instead of cashew. DELICIOUS!!
Rosa
So glad you enjoyed Kristen! Thanks so much for sharing your process with us. Thrilled it was a hit. 🙂
Monica
I tried this exactly as written and it came out fantastic!! Great recipe!
Rosa
So glad you enjoyed Monica. Thanks so much for sharing. 🙂
Kathy
This was fabulous! Half way through cooking, I added about 2 cups dry Butlers Soy Curls and 3 tablespoons of Butler’s Chik n Seasoning.
Rosa
Wonderful, thanks for sharing and so glad you enjoyed Kathy!
Gina Connor
I made this and it is delicious. It’s a new favourite and so easy. Thanks Rosa!
Rosa
Fantastic news! Thanks for sharing Gina. 🙂
Kyanite
Hi there! I got a question,
Since it’s just vegetables in the crockpot cooking for 8hours ,will they not get mushy over time?
Rosa
Hi Kyanite, since the recipe cooks on a low setting, and uses mostly root veggies, they don’t get mushy. That said, you may start checking on them around the 5-6 hour mark if your crockpot cooks faster.
Jen
Can you use redskin potato’s instead? Plus northern white beans?
Rosa
Sure! That sounds great. Hope you enjoy. 🙂
Bethany
This was easy and delicious! My husband requested it again within a week of having it. Such a great recipe to warm these cold December days! Thanks, Rosa!
Rosa
My pleasure Bethany. So thrilled you both enjoyed! Thanks so much for taking the time to leave a review. 🙂
Tabitha
Instead of worrying about cornstarch and cashew milk I just blended the cashews with broth and the family loved it! Probably would work with almonds as well.
Rosa
Thanks for sharing Tabitha. Thrilled your family loved it! 🙂
Sharon
I kept seeing this recipe on pinterest and decided to give it a try. So delicious and comforting! We added a little chili flakes, but otherwise, followed the recipe exactly.
Rosa
That’s wonderful Sharon. Glad you enjoyed! 🙂
Jennifer
Can I make this in my IP? If so what would the cook time be? Ty
Rosa
Hi Jennifer, yes I’ve had other readers tell me that it worked well in the IP. Add everything except the slurry and cook on high pressure for 6 minutes. Quick release, switch to sauté, add the slurry and cook 5 mins. Then turn if off and stir in the milk. Enjoy!
Dave
This is an excellent recipe, it brought us back to mom’s chicken pot pie as a kid! We made it on the stove top and baked the oven.
Rosa
That’s wonderful to hear. Thanks very much Dave, so glad you enjoyed. 🙂
Amanda
Can I use almond milk instead of cashew.
Rosa
Sure, that’ll work.
john yates
thank you indeed
Rosa
My pleasure!