Description
A comforting and creamy slow cooker vegetable pot pie topped with a golden, flaky puff pastry crust.
Ingredients
Scale
- 7 cups veggies, chopped into bite sized pieces
- 1/2 cup diced onion
- 4 cloves minced garlic
- 5–6 sprigs fresh thyme, leaves removed
- 1/4 cup flour
- 2 cups vegetable broth
- 1/4 cup cornstarch
- 1/4 cup heavy cream
- salt and pepper to taste
- 1 frozen puff pastry sheet, thawed
- 2 tablespoons butter
Instructions
- Step 1: Clean and chop veggies as needed and add to slow cooker along with onion and garlic
- Step 2: Toss with flour to coat well
- Step 3: Slowly stir in broth until well blended with flour
- Step 4: Cover and cook on high for 3-4 hours or low for 6-8
- Step 5: Whisk cornstarch with 1/4 cup water until smooth then stir into the veggie mixure
- Step 6: Stir in cream, cover, and return slow cooker to high heat for about 15 minutes or until mixture thickens slightly
- Step 7: Transfer to a 9×13 baking dish and top with thawed puff pastry sheet (cut to fit if necessary)
- Step 8: Melt 2 tablespoons of butter and brush over top of pastry
- Step 9: Bake at 400 degrees for about 10 minutes or until pastry is golden and fluffy
Notes
Veggies can be cooked in a 4 quart slow cooker for about 4 hours on high.
- Prep Time: 10 minutes
- Cook Time: 4 hours 35 minutes
- Category: Casserole
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 489 kcal
- Sugar: 1 g
- Sodium: 263 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 23 mg
Keywords: slow cooker, veggie pot pie, vegetable pot pie, comfort food, puff pastry