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Slow-Cooker Veggie Pot Pie Stew

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  • Prep 25 min
  • Total 7 hr 25 min
  • Servings 4
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From our cookbook, the Smart Dinner, this veggie stew is a great way to use up veggies in your fridge that aren't getting any love or those buns in the freezer that are looking for their purpose.
By Betty Crocker Kitchens
Updated Oct 16, 2023
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Ingredients

  • 3 cups Progresso™ reduced-sodium chicken broth
  • 2 medium sweet potatoes (about 3/4 lb), peeled, cubed (about 2 1/2 cups)
  • 1 medium baking potato (about 1/2 lb), peeled, cubed (about 2 cups)
  • 3 medium stalks celery with leaves, chopped (1 1/4 cups)
  • 1 medium onion, chopped (1/2 cup)
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1/2 cup half-and-half
  • 1 cup frozen peas and carrots, thawed
  • 4 dinner roll tops
  • 1 tablespoon butter, melted
  • 1 tablespoon finely chopped celery leaves
Make With
Progresso Broth

Steps

  • 1
    Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix broth, sweet potatoes, potato, celery, onion, thyme, 1 teaspoon of the garlic, the salt and pepper.
  • 2
    Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours) or until potatoes are tender.
  • 3
    In small bowl, mix cornstarch and half-and-half with whisk until smooth. Add cornstarch mixture and peas and carrots to slow cooker; stir to combine. Increase heat setting to High. Cover; cook about 20 minutes or until slightly thickened.
  • 4
    Meanwhile, heat oven to 350°F. Place dinner roll tops, cut sides down, on ungreased cookie sheet. In small bowl, mix melted butter, celery leaves and remaining 1 teaspoon garlic. Brush over roll tops; bake 5 minutes. Brush with any remaining butter mixture. Serve rolls on top of stew.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use red garnet or dark-orange sweet potatoes for the prettiest color. They may be labeled as yams at your store. If you look for the dark orange skins, you've found the right kind.
  • tip 2
    Save those celery leaves! They get chopped for a garnish, to cut down on the number of ingredients you need.
  • tip 3
    We prefer the flavor of chicken broth over vegetable broth in this recipe, however, if you would like the recipe to be completely meatless, feel free to use vegetable broth instead.
  • tip 4
    Looking for inspiration on how to use up the remaining half-and-half? Add it to coffee for an indulgent treat, stir it into to beaten eggs, for richer, creamier scrambled eggs or mix in a little ground cinnamon and nutmeg to dip bread in it for delicious French toast.

Nutrition

290 Calories, 8g Total Fat, 9g Protein, 45g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
4 1/2g
22%
Trans Fat
1/2g
Cholesterol
20mg
7%
Sodium
930mg
39%
Potassium
760mg
22%
Total Carbohydrate
45g
15%
Dietary Fiber
5g
20%
Sugars
9g
Protein
9g
% Daily Value*:
Vitamin A
260%
260%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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