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.