5 from 162 votes
Slow Cooker Vegetable Pot Pie Stew
Slow Cooker Vegetable Pot Pie Stew blends diced carrots, potatoes, corn, and peas with aromatic herbs and a creamy broth thickened with a cornstarch slurry. Cooked low and slow or quickly under pressure, the vegetables become tender while the sauce develops a rich, comforting texture. This stew provides a hearty vegetarian option that's satisfying on cooler days and can be modified with protein additions if desired.
Prep Time
15 mins
Cook Time
8 hrs 30 mins
Total Time
8 hrs 45 mins
Servings:
6
Servings
Calories:
223 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 yellow onion finely chopped
- 6 carrot peeled & diced
- 2 lbs potato peeled & cubed into half inch pieces, yellow
- 1 cup corn frozen
- 1 cup peas frozen
- 4 cups vegetable broth low sodium
- ½ teaspoon salt or to taste, sea salt
- 1 teaspoon garlic powder
- ½ teaspoon sage dried
- ½ teaspoon thyme dried
- 4 tablespoon water
- 4 tablespoon cornstarch
- ½ cup cashew milk or milk of choice, unsweetened
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.
Cup of Yum
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.
Notes
- If you cannot use cornstarch, substitute with twice the amount of all-purpose or brown rice flour for the slurry.
- If vegetables aren’t soft enough after long low cooking, increase to high heat for the remaining time.
- For added protein, stir in canned white kidney beans or lentils near the end of cooking, or blend silken tofu with the milk.
- Replacing cashew milk with canned coconut milk yields a richer stew but increases fat content.
- Store leftovers refrigerated up to 4 days or freeze for up to 3 months without loss of quality.
- You can substitute sweet potatoes for all or half of the potatoes to vary flavor and sweetness.
Nutrition Information
Calories
223cal
(11%)
Carbohydrates
50g
(17%)
Protein
7g
(14%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
418mg
(17%)
Potassium
1019mg
(22%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
10376IU
(208%)
Vitamin C
46mg
(51%)
Calcium
49mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Servings
Amount Per Serving
Calories 223
% Daily Value*
| Calories | 223cal | 11% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 418mg | 17% |
| Potassium | 1019mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 10376IU | 208% |
| Vitamin C | 46mg | 51% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.