Slow Cooker Veggie Pot Pie
Slow Cooker Veggie Pot Pie is a cozy, veggie‑packed comfort dish where chopped vegetables simmer in a creamy, thyme‑scented sauce before being topped with golden puff pastry for a hearty, oven‑finished pot pie.
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Ingredients
- 7 cups veggies (chopped into bite sized pieces)
- 1/2 cup onion (diced)
- 4 cloves garlic (minced)
- 5-6 sprigs fresh thyme (leaves removed)
- 1/4 cup flour
- 2 cups chicken broth
- 1/4 cup cornstarch
- 1/4 cup heavy cream
- salt and pepper to taste
- 1 puff pastry sheet (thawed)
- 2 tablespoons butter
Instructions
- Clean and chop veggies as needed and add to slow cooker along with onion and garlic
- Toss with flour to coat well
- Slowly stir in broth until well blended with flour
- Cover and cook on high for 3-4 hours or low for 6-8
- Whisk cornstarch with 1/4 cup water until smooth then stir into the veggie mixure
- Stir in cream, cover, and return slow cooker to high heat for about 15 minutes or until mixture thickens slightly
- Transfer to a 9×13 baking dish and top with thawed puff pastry sheet (cut to fit if necessary)
- Melt 2 tablespoons of butter and brush over top of pastry
- Bake at 400℉ for about 10 minutes or until pastry is golden and fluffy
Nutrition
Calories: 481kcalCarbohydrates: 59gProtein: 12gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 23mgSodium: 526mgPotassium: 538mgFiber: 10gSugar: 2gVitamin A: 11087IUVitamin C: 25mgCalcium: 79mgIron: 4mg
Nutritional information is an estimate and may vary based on ingredients and preparation.