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–+ servings

Slow Cooker Vegetable Pot Pie Stew

This hearty and creamy Slow Cooker Vegetable Pot Pie Stew is packed with fresh vegetables and perfect for a cozy family meal any day of the week.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

Main Ingredients

  • 2 cups diced potatoes (Yukon gold or russet, ½-inch cubes) You can substitute with sweet potatoes for a sweeter version.
  • 2 cups sliced carrots You can use carrot coins.
  • 1.5 cups diced celery
  • 1 small onion, finely chopped
  • 1 cup frozen peas Add near the end of cooking.
  • 4 cups low-sodium vegetable broth
  • 1 cup half-and-half (or cream) For a vegan option, use dairy-free alternative.
  • 3 tbsp unsalted butter (or olive oil) Substitute with olive oil for a vegan version.
  • 3 tbsp all-purpose flour (or cornstarch slurry for GF) For gluten-free, use cornstarch mixed with cold water.
  • 1 tsp dried thyme Alternatively, use 1 tbsp fresh thyme.
  • 1 leaf bay leaf
  • 0.5 tsp black pepper
  • 0.75–1.25 tsp kosher salt (to taste)

Optional Ingredients

  • 0.5 tsp poultry seasoning
  • garlic powder
  • 1 cup sliced mushrooms

To Serve

  • puff pastry squares or biscuits
  • chopped parsley

Instructions
 

Preparation

  • Prepare the roux: In a small pan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until smooth.
  • Combine veggies: In your slow cooker, add the diced potatoes, sliced carrots, diced celery, chopped onion, thyme, bay leaf, black pepper, and vegetable broth. Mix well.
  • Add the roux: Stir in the butter-flour mixture you prepared earlier.

Cooking

  • Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours until the vegetables are tender.
  • About 20-30 minutes before serving, stir in the half-and-half (or cream) and frozen peas. Cover and let it heat through on LOW.

Final Touches

  • Remove the bay leaf, taste, and adjust seasoning with kosher salt as needed.
  • Serve the stew in bowls, topping with puff pastry squares or biscuits, and sprinkle with chopped parsley.

Notes

For a richer flavor, feel free to add a splash of white wine when you add the cream. This stew can be stored for up to 3-5 days in the fridge and can be frozen for up to 3 months.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 7gSodium: 600mgFiber: 5gSugar: 5g
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