Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / From-The-Pantry Pot Pie Recipe
    Lost? Site Map

    From-The-Pantry Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 15 mins

    15 mins

    8 hrs

    Serah B.'s Note:

    A vegan crockpot recipe from "The Vegan Slow Cooker," by Kathy Hester

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For the stew

    • 1 small onion, minced
    • 2 garlic cloves, minced
    • 1 large stalk celery, minced
    • 1 1/2 cups seitan, cubed (diced tofu or beans also works)
    • 1 lb vegetables, diced (I use green beans, carrots, potatoes)
    • 1 cup water, plus more if needed
    • 2 tablespoons vegan chicken-flavored bouillon or 2 tablespoons vegetable bouillon
    • 1 teaspoon thyme, dried
    • salt, to taste
    • pepper, to taste
    • 2 tablespoons flour, if needed

    For the Biscuits

    Directions:

    1. 1
      Oil the crock of your slow cooker. Combine all the stew ingredients except flour in the slow cooker. Add 1 to 2 extra cups water if you will be cooking for longer than 8 hours.
    2. 2
      About 30 minutes before serving, add more water if too thick or flour if too thin.
    3. 3
      Make the bicuits: Combine all biscuit ingredients in a bowl and work together until dough forms.
    4. 4
      Turn mixture onto floured cutting board, roll out 1/2 inch thick, and cut into circles with rim of glass. Place in the slow cooker on top of filling.
    5. 5
      Turn slow cooker to high. Prop open lid with wooden spoon or place dishtowel under lid to prevent condensation from dripping onto biscuits.
    6. 6
      Cook additional 30 minutes.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for From-The-Pantry Pot Pie

    Serving Size: 1 (115 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 246.9
     
    Calories from Fat 99
    40%
    Total Fat 11.0 g
    17%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 477.8 mg
    19%
    Total Carbohydrate 31.8 g
    10%
    Dietary Fiber 1.7 g
    6%
    Sugars 2.3 g
    9%
    Protein 5.0 g
    10%

    The following items or measurements are not included:

    seitan

    vegetables

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites