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
- 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.
I made this and it is delicious. It’s a new favourite and so easy. Thanks Rosa!
Fantastic news! Thanks for sharing Gina. 🙂
Hi there! I got a question,
Since it’s just vegetables in the crockpot cooking for 8hours ,will they not get mushy over time?
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.
Can you use redskin potato’s instead? Plus northern white beans?
Sure! That sounds great. Hope you enjoy. 🙂
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!
My pleasure Bethany. So thrilled you both enjoyed! Thanks so much for taking the time to leave a review. 🙂
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.
Thanks for sharing Tabitha. Thrilled your family loved it! 🙂
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.
That’s wonderful Sharon. Glad you enjoyed! 🙂
Can I make this in my IP? If so what would the cook time be? Ty
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!
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.
That’s wonderful to hear. Thanks very much Dave, so glad you enjoyed. 🙂
Can I use almond milk instead of cashew.
Sure, that’ll work.
thank you indeed
My pleasure!
Making this right now and will come back to update but so far it looks delicious and easy 🙂 I was wondering if you happen to know how big the serving size is? I see this is six servings and one servings is 223 cal but I don’t think it says how much is a serving . Just trying to avoid breaking it up into six containers to find out for my calorie conscious people 🙂
Hi Shelby, one sixth of the entire batch is the serving size, which was around two ladles full, or approximately 2 cups. Enjoy!
It was so good I ended up breaking it into six different containers to have for the week anyway 😍 one serving is so perfect and filling I kept two for myself and sent two to my momma. I saw someone was concerned about the onion but I used a medium sized and although it looked like a lot it cooked down well and added good flavor I kept recipe exactly as is it will be in my regular rotation thank you!
Thrilled you enjoyed Shelby! Thanks very much for reporting back. 🙂
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! 🙂