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    Home » Recipes » Mains

    Slow Cooker Vegetable Pot Pie Stew

    Published: Oct 21, 2020 · Modified: Feb 22, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    Vegetable Pot Pie Stew PIN with text overlay.
    Vegetable Pot Pie Stew PIN with text overlay.
    Vegetable Pot Pie Stew PIN with text overlay.
    Vegetable Pot Pie Stew PIN with text overlay.

    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!

    two bowls of vegetable soup with white dish towel beside them.

    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!
    Bowl of soup with potatoes, carrots, corn, peas in bowl that has text spelling dinner.

    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!

    Two bowls of vegetable pot pie stew.

    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.

    Ingredients needed to make Slow Cooker Veggie Pot Pie Stew on marble counter.

    Just chop up all your veggies and add them to your slow cooker in any order, along with the vegetable broth. (photos 1-3)

    Vegetables and broth in slow cooker, before cooking.

    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.

    Small bowl of cornstarch and water to make cornstarch slurry.

    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)

    Crock pot filled with vegetable soup.

    Once your soup is thickened, turn off your Crock Pot and stir in the milk for a little extra creaminess. (photos 11-12)

    Milk being poured into crock pot of veggie soup.

    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.

    Bowl of vegetable pot pie stew with spoonful being held over the bowl.

    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 all purpose flour or brown rice flour. 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

    two bowls of vegetable soup with white dish towel beside them.

    Slow Cooker Vegetable Pot Pie Stew

    A lower calorie and lower carb spin on your favourite vegetable pot pie. This stew offers the same great flavours but in a gluten free, slow cooker version.
    4.97 from 87 votes
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    Prep Time: 15 minutes
    Cook Time: 8 hours 30 minutes
    Total Time: 8 hours 45 minutes
    Course: Main Course
    Cuisine: American
    Servings: 6 Servings
    Calories: 223kcal

    Equipment

    Slow Cooker

    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 cornstarch
    • ½ cup unsweetened cashew milk or milk of choice
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    Instructions

    Slow Cooker Instructions

    • Add all the 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. 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.

    Instant Pot Instructions

    • Add all the ingredients except the water, corn starch and milk to your pot, and pressure cook on high pressure for 6 minutes.
    • Meanwhile, whisk the water and cornstarch in a small bowl and set aside.
    • When the timer completes, quick release the steam valve and open the lid once safe to do so. Switch the pot to the sauté function and pour the cornstarch slurry into the pot and sauté for 5 minutes, stirring often. Then turn off the pot, stir in the milk and enjoy.

    Video

    Notes

    The corn starch is needed to thicken your broth. If you cannot have corn starch, you may sub for all-purpose flour or brown rice flour at twice the amount. (So  8 tablespoons of flour and water for your slurry.)
    Slow cookers vary greatly, so if you find your veggies are not getting soft enough after cooking several hours on low, switch your appliance to high for the remaining cook time.
    For added protein, add canned white kidney beans or lentils towards the end of cooking. Or you may use blended silken tofu to replace the milk.
    To make this dish even richer (although this will up the fat content), use canned coconut milk (light for less fat) to replace the cashew milk at the end of cooking.
    Leftovers keep refrigerated for up to 4 days, or freeze for up to 3 months.
    You may sub the potatoes for sweet potatoes, or do a half and half mix, if preferred.

    Nutrition

    Calories: 223kcal | Carbohydrates: 50g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 418mg | Potassium: 1019mg | Fiber: 8g | Sugar: 7g | Vitamin A: 10376IU | Vitamin C: 46mg | Calcium: 49mg | Iron: 3mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    31.0K shares

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    1. Karen

      January 25, 2023 at 7:23 pm

      5 stars
      What a great basic recipe! I made this tonight and added mushrooms, Lima beans and soy curls. I doubled the seasoning since my family calls my cooking bland. Made an easy, solid week night meal! Everyone enjoyed. Next time I’ll probably add more seasoning and if I’m feeling charitable, add a crunchy topping or serve with some awesome rolls. Thanks for sharing your talents with us.

      Reply
      • Rosa

        February 01, 2023 at 8:05 am

        You’re welcome Karen, so glad everyone enjoyed!

        Reply
    2. Chris Russell

      January 22, 2023 at 6:33 pm

      5 stars
      I tried this using the instant pot method last week. I changed the 4 Tbsp of corn starch to 3 Tbsp of brown rice flour + 1 Tbsp corn starch. It was delicious! Tonight I am making it as a vegan shepherd’s pie filling, adding green beans and mushrooms, with the potatoes cooked separately and mashed with a little cashew milk and some herbs. I love how versatile this recipe is!

      Reply
      • Chris Russell

        January 22, 2023 at 7:35 pm

        I didn’t think this through – I should have decreased the liquid. So we’re serving it over the mashed potatoes tonight and trying it as a shepherd’s pie or pot pie filling at a later time. Still a great recipe! Thank you!

        Reply
      • Rosa

        January 23, 2023 at 8:13 am

        So glad you enjoyed it as a soup, Chris! Let us know when you try it that way. 🙂

        Reply
    3. Hammy

      December 15, 2022 at 1:31 pm

      Can you put in crook pot on high for 4-5 hours instead of low for 8?

      Reply
      • Rosa

        December 15, 2022 at 2:02 pm

        Yes, that will be fine.

        Reply
    4. Becky

      November 24, 2022 at 8:42 am

      5 stars
      Great recipe! Ran out of time to use the crockpot so did stovetop and even the non vegans were pleased 🙂

      Reply
      • Rosa

        November 24, 2022 at 2:40 pm

        Thrilled you all enjoyed it, Becky! 🙂

        Reply
    5. Michele

      November 23, 2022 at 11:56 am

      I only have a 3 quart slow cooker. Could I just do a half a recipe? Would the cooking time be the same? Will almond milk make it less creamy? Can’t wait to try! Thank you!

      Reply
      • Rosa

        November 24, 2022 at 8:01 am

        Hi Michele, yes you can halve the recipe and almond milk will be just fine. Not positive about cooking time as I don’t use a 3 quart, but I assume it will cook a bit faster. Just check on it after a few hours. Enjoy 🙂

        Reply
    6. Sharon

      October 24, 2022 at 3:47 pm

      Sounds perfect for a family gathering with several vegetarians. A few questions. How large a crockpot? If I freeze it, may I “reheat” in crockpot?

      Reply
      • Rosa

        October 25, 2022 at 8:47 am

        I use this 6.5-quart Cuisinart slow cooker with plenty of space and yes you may reheat in the crock pot. Enjoy. 🙂

        Reply
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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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