WHAT YOU'LL NEED

  • 1 C each of about 6- 7 vegetables cleaned and chopped

    • We used green beans, Brussel sprouts, celery, carrots, frozen corn, potatoes, red onion

  • 1 C Chicken Broth

    • TIP: Sub vegetable broth with 2-3 tbsp of cream of mushroom soup

  • 1/4 cup​ flour

  • 1/4 cup corn starch

  • 1/4 cup heavy cream 

  • 1 Pastry Sheet (Frozen, then thawed)

  • 2-3 Tbsp melted butter

  • Seasonings of choice for chopped vegetables

Instructions to the right, below on mobile

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CROCK POT VEGGIE-FULL

POT PIE

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Of course, this goes without saying, but please wash your hands and continue to wash them! 

1. Season and mix vegetables in bowl

2. Add flour to coat vegetable mix

3. Throw in crock pot, and stir in broth (if subbing vegetable broth and mushroom soup, you'd add it here)

4. Close lid, cook on high for about 4 hours, or low 6 to about 8 hours

5. Whisk cornstarch with equal parts water

6. Add in heavy cream, then replace crock pot cover and let thicken for about 10-15 minutes, preheat your oven to 400 degrees

7. Pour vegetable mix in casserole dish

8. Top with pastry sheet then brush on melted butter

9. Bake for 10 minutes

TIP: Need a protein? Add chopped (and cooked!) chicken to the casserole dish and follow the steps as normal