Recipe: Slow Cooker Veggie Pot Pie

Slow cooker veggie pot pie. What? I know – you can make the filling for a veggie pot pie in your slow cooker, then just top with left over mashed potatoes and bake for a short bit while you unwind from work. Okay, let’s get cooking!

Ingredients

• 2 cups of cubed potatoes
• 1.5 cups of diced carrots
• 3 cups of halved brussels spouts
• 1 onion diced
• 4 cloves of garlic
• 6 sprigs of thyme
• salt and pepper to taste
• 1 cup of milk
• can of corn
• 3 tablespoons of corn starch
• left over mashed potatoes (about 3 cups)

First, wash the potatoes, carrots, brussels spouts and onion. Dice and add to the freezer bag along with the garlic and thyme.

Then, when you’re ready to cook, dump the bag into the slow cooker and add in 1 cup of milk. Set the can of corn and the 3 tablespoons of corn starch aside and leave the left over mashed potatoes in the fridge.

Cook on low for 6-8 hours. During the last 30 minutes, whisk in the corn starch until it starts to thicken. Then, add the drained can of corn. Finish the last bit of time.

Then, set the oven at 400 and get out a deep baking dish. Load up with the veggie pot pie mix.

Top with the mashed potatoes (they can be cold, that’s okay). I find it easy to form ‘patties’ in my hand and then press them into place to top off this slow cooker veggie pot pie.

Bake for 15-20 minutes until the potatoes start to brown. Then, let it sit for 5 minutes while you set the table and get ready to eat up.

This dinner is great with salad or all on it’s own – so good. Eat up while it’s hot.

Well, there you have it – one quick and easy dinner made in your crockpot.

Thanks so much for stopping by – I hope this slow cooked veggie pot pie warms your dinner table and your belly. See you again soon!