Slow Cooker Veggie Pot Pie Stew

slow-cooker-veggie-pot-pie-stew

Our Veggie Stew has that same pot pie taste you love without the additional calories and fat of a traditional pot pie. You’ll love the taste, the health benefits, and the low calorie count of this comfort food stew.

Veggie Pot Pie Stew

Veggie Pot Pie Stew

Yields: 6 servings | Serving Size: 1 1/2 cups | Calories: 97 | Total Fat: 1 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 3 | Carbohydrates: 18 g | Sodium: 130 mg | Dietary Fiber: 4 g | Sugars: 7 g | Protein: 5 g | SmartPoints: 4 |

Ingredients

  • 1 small onion
  • 2 stalks celery, diced
  • 1 large sweet potato, chopped into 1/2" cubes
  • 3 carrots, sliced
  • 1 small Chayote Squash, chopped into 1/2" cubes (Or, vegetable of choice)
  • 1 cup fresh or frozen green beans
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 1/2 cups vegetable broth, low-sodium
  • 2 cups low-fat milk (I used 1%) Note: Skim does not work for this recipe
  • 2 tablespoons cornstarch + 2 tablespoons water, optional

Directions

Add all ingredients, except milk, cornstarch & water, to the slow cooker, cover and cook on low 8-9 hours, or until carrots are tender. The last 30 minutes of cooking time, combine cornstarch and water, add to slow cooker, stir. Add milk, stir, cover and continue cooking until thickened.

Optional thickening method: The last 30 minutes of cooking time, remove 1 cup broth & veggies, mash with a fork and return to slow cooker, stir. Cover and continue cooking 30 additional minutes.

NOTE: If a more subtle onion taste is preferred, add 2 teaspoons olive oil to a small skillet, turn to medium-low heat and saute onion until tender, about 5 minutes. Add to slow cooker with other ingredients.

http://skinnyms.com/skinny-slow-cooker-veggie-pot-pie-stew/

28 Comments on "Slow Cooker Veggie Pot Pie Stew"

  1. Clare  July 11, 2013

    This did not turn out for me. The milk curdled in the crock pot and was brown not white and creamy like in the picture. It doesn't appear that I've done anything incorrectly. Ideas?

    Reply
    • Skinny Ms.  July 12, 2013

      Clare, Did you use skim milk? Skim milk does not work well in these types of recipes..a little fat is necessary.

      Reply
      • Clare  July 12, 2013

        Yep! That's exactly what I did. Good to know! I will try it again with 1%.

        Reply
  2. Tracy  July 14, 2013

    Do you think unsweetened almond milk would work? It's pretty creamy.

    Reply
    • Skinny Ms.  July 15, 2013

      Tracy, Not sure how the taste of almond milk would work in this recipe. Keep us posted if you give it a try. 🙂

      Reply
    • SkinnyMs  March 4, 2014

      Yes, that should work just fine.

      Reply
  3. CrockPotNewbie  August 17, 2013

    Can you add chicken to this? If so, how long does it need to cook, would boneless chicken work?

    Reply
    • Skinny Ms.  August 18, 2013

      Yes, I would use boneless, skinless chicken cut into cubes about 1-2″. Cook the same amount of time, approximately 9 hours.

      Reply
    • SkinnyMs  March 3, 2014

      Yes boneless chicken added raw will work added at the very beginning, on top of the veggies. Just watch the cook time so as not to dry out your chicken.

      Reply
  4. gina  August 17, 2013

    Could you use almond milk? What else besides cornstarch? Coconut flour?

    Reply
    • Skinny Ms.  August 18, 2013

      Gina, I’ve never used almond milk in this recipe. Let us know if you do and the results. Yes, other flours will work to thicken.

      Reply
    • ~Melissa  August 20, 2013

      arrowroot powder is a thickener very similar to cornstarch but without corn. 🙂

      Reply
  5. Michele  August 17, 2013

    Can almond milk be used with maybe some coconut oil? We only have non-fat milk.

    Reply
    • Skinny Ms.  August 18, 2013

      Michele, You can give it a try, but non-fat milk doesn’t typically work well in the slow cooker. It has a tendency to curdle.

      Reply
  6. Sarah  August 19, 2013

    Used 1% milk and it did not turn out well, looked curdled to me and off in color. Next time I will try adding it the last 1/2 hour.

    Reply
  7. Deanna  August 20, 2013

    Just had the same experience with the milk separating and turning brown. I used 2% milk. Any ideas?

    Reply
    • Skinny Ms.  August 21, 2013

      Deanna, I’ve never experienced it turning brown. The only time it separated was once when I used skim milk. When you say it turned brown, do you mean it burned?

      Reply
  8. Cahaba  September 1, 2013

    Do not add milk until the last 30 min or later.

    Reply
    • Skinny Ms.  September 2, 2013

      Cahaba, The last 30 minutes should be fine. You can also add it at the very end, stir and heat just a few more minutes.

      Reply
  9. Marilyn Akre  September 9, 2013

    I finely grate 1 green plantain into the liquid at the start of cooking. It works as a thickener and has loads of potassium too.

    Reply
  10. Lisa  September 21, 2013

    Has anyone tried this recipe with a milk alternative? My daughter can't do dairy.

    Reply
  11. Herbie  December 21, 2013

    I make a similar vegan stew, almond milk works well, just up the herbs a little to take away the sweetness you might experience.

    Reply
  12. Sal  April 15, 2014

    Do you think that I could use whole milk (all I have in the house right now) instead of 2%? If so, should i put less in?

    Reply
    • SkinnyMs  April 17, 2014

      Hi Sal, Yes, you can use whole milk and just use the same amount as you would the 2%. Enjoy!

      Reply
  13. Jim Fraunberger  July 25, 2014

    I donot like milk at all. Not even almond or soy. Can I make this with vegetable broth?

    Reply
    • SkinnyMs  July 25, 2014

      Jim, Yes. Use 2 cups additional vegetable broth and no milk. To get a creamier soup without using milk, simply remove a cup or two of vegetables and broth (at the end), puree in blender and return turn the soup, stirring in. You can also add a peeled, chopped white potato at the beginning with the rest of the vegetables and include some of that when you blend.

      Reply
  14. Kim Farmer Campbell  October 3, 2014

    Do you peel the sweet potato or squash?

    Reply
    • SkinnyMs  October 3, 2014

      Kim, You peel the sweet potato but not the chayote squash ( if you use zucchini instead don't peel that either).

      Reply

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