Slow Cooker Veggie Pot Pie

Need a great way to get the kids to eat their veggies?  Let them help with meal prep!!  Plus, add a creamy sauce and flaky topping to all these veggies, and who isn’t going to want to dig right in?!  This pot pie is a great way to add any veggie you like to your dinner and still keep it simple.  It’s a one-dish meal that comes together by using a combo of fresh and frozen veggies, a simple homemade sauce and a flaky pre-made crust.

Prep Time: 10 mins

Cook Time: 4 hrs 35 mins

Total Time: 4 hrs 45 mins


  • 7 cups veggies chopped into bite sized pieces as needed I used: brussels sprouts, frozen corn kernels, frozen peas, diced potatoes, baby carrots, and pre-sliced mushrooms
  • 1/2 cup diced onion
  • 4 cloves minced garlic
  • 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 frozen puff pastry sheet thawed
  • 2 tablespoons butter


  1. Clean and chop veggies as needed and add to slow cooker along with onion and garlic
  2. Toss with flour to coat well
  3. Slowly stir in broth until well blended with flour
  4. Cover and cook on high for 3-4 hours or low for 6-8
  5. Whisk cornstarch with 1/4 cup water until smooth then stir into the veggie mixure
  6. Stir in cream, cover, and return slow cooker to high heat for about 15 minutes or until mixture thickens slightly
  7. Transfer to a 9×13 baking dish and top with thawed puff pastry sheet (cut to fit if necessary)
  8. Melt 2 tablespoons of butter and brush over top of pastry
  9. Bake at 400 degrees for about 10 minutes or until pastry is golden and fluffy