From-The-Pantry Pot Pie

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

• Ready In: 8 hrs 15 mins
• Serves: 4-6

Ingredients

• 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

• 1  cup white flour or 1  cup whole wheat flour or 1  cup  gluten-free flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon thyme
• 1 1⁄2 teaspoons baking powder
• 3  tablespoons olive oil
• 1⁄2 cup soymilk

Directions

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. About 30 minutes before serving, add more water if too thick or flour if too thin.
3. Make the bicuits: Combine all biscuit ingredients in a bowl and work together until dough forms.
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. Turn slow cooker to high. Prop open lid with wooden spoon or place dishtowel under lid to prevent condensation from dripping onto biscuits.
6. Cook additional 30 minutes.