Slow Cooker Veggie Pot Pie Stew

4.34 from 3 votes

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.

4.34 from 3 votes

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.
Prep Time 5 minutes
Cook Time 9 hours
Total Time 9 hours 5 minutes
Yield 6 people
Serving Size 1.5 cups
Course Dinner, Soup
Cuisine Universal
Author SkinnyMs.


  • 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


  • 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.


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
Keywords Gluten-Free, Slow Cooker, Vegetarian

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

This post may include affiliate links.


The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

More by Skinny


  1. 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?

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

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

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

    2. 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.

    1. 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.

    1. 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.

  2. 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.

    1. 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?

    1. 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.

  3. 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.

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

  5. 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?

    1. 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.

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

  6. 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.

  7. 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!

    1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating