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 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 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 YouTube to see more delicious food.
Buon appetito
Rosa
📖 Recipe
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 cornstarch
- ½ cup unsweetened cashew milk or milk of choice
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.
Shelby
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 🙂
Rosa
Hi Shelby, one sixth of the entire batch is the serving size, which was around two ladles full, or approximately 2 cups. Enjoy!
Shelby brewer
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!
Rosa
Thrilled you enjoyed Shelby! Thanks very much for reporting back. 🙂
Susan
This recipe is wonderful! BUT, a major problem. For some reason my pinned version is different – doesn’t include potatoes! Please fix this. Thanks.
Rosa
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.
Katie
Dried sage and dried thyme? Planning on making this in the next couple of days! Looks delish!
Rosa
Yes, dried. Hope you enjoy Katie. 🙂
Mary
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.
Rosa
Thanks so much for the review Mary. Yes, waiting is definitely the hardest part of this recipe. Thrilled you enjoyed! 🙂
Sabrina
Found on Pinterest and decided to try it out. I added white kidney beans, kale and squash. Really yummy soup!!!
Rosa
Wonderful to hear Sabrina. Thanks for reporting back.
Karen
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.
Rosa
Thanks so much for the review Karen. Thrilled you and your family enjoyed. Cornbread sounds amazing with this!
Mary
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.
Rosa
Yum! Cornbread is so great with this. Thanks so much for the review Mary! 🙂
Casey
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!!
Rosa
Thanks so much for the review Casey. So glad everyone enjoyed.
Lea
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.
Rosa
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.
Jillian Alvas
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!
rosa
Thanks so much for the lovely review Jillian! Those sound like great additions.