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!
Servings: 6 people
Ingredients
Instructions
- 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.