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A lower calorie and lower carb spin on your favourite vegetable pot pie. This stew offers the same great flavours but in a gluten free, slow cooker version.



Total time

525 minutes






  • 1 yellow onion (finely chopped)
  • 6 carrots (peeled & diced)
  • 2 lbs yellow potatoes (peeled & cubed into half inch pieces)
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 4 cups low sodium vegetable broth
  • ½ tsp sea salt (or to taste)
  • 1 tsp garlic powder
  • ½ tsp sage
  • ½ tsp thyme
  • 4 tbsp water
  • 4 tbsp corn starch
  • ½ cup unsweetened cashew milk (or milk of choice)


  1. Add all ingredients except the water, corn starch and milk to your slow cooker. Cook on low for 8 hours.
  2. Switch the slow cooker to high. Then in a small bowl or jar, combine your water and corn starch and mix well. (I shake vigorously in a sealed jar.) Add this mixture to your slow cooker and cook on high for 30 minutes. This will thicken your stew.
  3. Turn off your slow cooker, stir in the milk and serve.
  4. View the recipe instructions at

Contains allergens
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