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Slow-Cooker Veggie Pot Pie Stew
Slow-Cooker Veggie Pot Pie Stew
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Prep Time:
25 minutes
Total Time:
7 hours 25 minutes
Whip up a flavorful veggie stew using neglected fridge veggies and forgotten freezer buns!
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)
  • 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
Instructions:
  • Prepare your slow cooker by spritzing it with cooking spray. Combine broth, sweet potatoes, potato, celery, onion, thyme, 1 teaspoon of garlic, salt, and pepper in the slow cooker.
  • Cover and simmer gently over low heat for 7 to 8 hours (or on high heat for 3 to 4 hours) until the potatoes are tender.
  • Whisk cornstarch and half-and-half until smooth in a small bowl. Add the mixture, peas, and carrots to the slow cooker. Set heat to High, cover, and cook for about 20 minutes until slightly thickened.
  • Preheat oven to 350°F. Arrange dinner roll tops, cut sides down, on an ungreased cookie sheet. Combine melted butter, celery leaves, and remaining 1 teaspoon garlic in a small bowl. Brush the mixture over roll tops and bake for 5 minutes. Brush any leftover butter mixture on top before serving the rolls on top of the stew.

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