All your fave pot pie flavors stuffed in a scrumptious 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.
Slow Cooker Veggie Pot Pie Stew
Low in calories and gluten-free, this stew comforts you in not only your body but your mind as well.
Yield 6 people
Serving Size 1.5 cups
Ingredients
- 1 onion small
- 2 celery stalks diced
- 1 sweet potato large, chopped into 1/2 inch cubes
- 3 carrots sliced
- 1 chayote squash small, chopped into 1/2 inch cubes (or, vegetable of choice)
- 1 cup green beans fresh or frozen
- 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 optional
- 2 tablespoons water optional
Instructions
- 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.
Notes
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.
Nutrition Information
Serving: 1.5cups | Calories: 110kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 317mg | Potassium: 443mg | Fiber: 3g | Sugar: 9g | Vitamin A: 10925IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 1mg |
| SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4
Have you made this recipe?
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Fixed this yesterday but didn’t eat until today. Very good. My husband thought it was really good too. It’s got kick to it.
I will use less milk next time.
I served it with chicken breasts.
Will make again for sure.
If you use the alternative thickening method do you skip both the milk and the corn starch. My husband needs to lose 30 pounds and I am committed to trying to the letter your monthly meal plan. The recipes seem great, although they require more cooking than I usually do – but I am determined to help him. He tried just cutting down and that did not work!
Diane, Good for you! With your help I’m sure he’ll lose the extra weight. 🙂
Has anyone tried this in an instant pot? If so, are there any adjustments you need to make?
Emily, We have only used the slow cooker. It should be fairly simple to make in the instant pot. I recommend following the instructions for instant pot veggie soup.