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Slow-Cooker Veggie Pot Pie Stew

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By Betty Crocker Kitchens
Updated Oct 16, 2023
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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.

Slow-Cooker Veggie Pot Pie Stew

  • Prep Time 25 min
  • Total 7 hr 25 min
  • Servings 4
  • Ingredients 15
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours) or until potatoes are tender.
  • Step 
    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.
  • Step 
    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.

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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