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
Ingredients
- 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
Directions
- 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 degrees for about 10 minutes or until pastry is golden and fluffy