All the great flavours of your favourite vegetable pot pie, with a low calorie and low carb spin! This delicious slow cooker meal is perfect for a busy weeknight meal, or lazy weekend. It’s rich, creamy, velvety, and seriously drool-worthy!
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!
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.
- 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
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- 1 yellow onion finely chopped
- 6 carrots peeled & diced
- 4 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
- 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.