Vegetable Pot Pie

Vegetable Pot Pie


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This recipe features great veggies covered in warm broth and a layer of delicious baked pie crust. It’s a great meal for the whole family and is easily made in a slow cooker with a quick 10 minutes in the oven for the crust.

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Time needed

10 min preparation + 4 hour cooking

Serving Size / Yield

6 servings


  • 2 cup frozen peas
  • 2 cup diced potatoes
  • 1 cup chopped carrots
  • 1 cup chopped mushrooms
  • ½ cup diced onion
  • 4 cloves minced garlic
  • ¼ cup flour
  • ¼ cup cornstarch
  • ¼ cup heavy cream
  • 2 cups chicken broth
  • 1 frozen puff pastry sheet
  • 2 tablespoons butter

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Clean and chop the vegetables before adding them to the slow cooker with onion and garlic. Toss the vegetables with flour so that they are coated. Gradually stir in the broth so it is well mixed with flour. Cover the pot and cook on high for 3.5 hours. Whisk the cornstarch with ¼ cup water and stir into the vegetable broth mixture. Then, stir in the cream and cover the pot for 15 minutes. Transfer the mixture to a baking dish and cover it with the pastry sheet after the sheet has been thawed. Melt the butter in the microwave and brush it over the pastry sheet. Bake for 10 minutes at 400 degrees.

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