Vegan Pot Pie in the Crockpot (with Biscuit Topping)

Ingredients

• 4 cups frozen mixed veggies
• 4 cups peeled and cubed potatoes
• 1 package vegan chicken strips of choice
• 2 cups hot water
• 1 cube Not Chick'n broth
• 3 tablespoons nutritional yeast
• 2 tablespoons neutral flavored oil )
• 2 teaspoons poultry seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup cold water
• 1 tablespoon corn starch
• 1 1/2 cup flour
• 1 tablespoon flax meal
• 3 tablespoon water
• 1 1/4 teaspoon baking powder
• 2 tablespoons nutritional yeast
• 3/4 cup water
• 3 tablespoons olive oil
• 1 teaspoon salt

Instructions

1. 1

   Peel and dice potatoes into bite-sized cubes. (While you are cutting potatoes boil 2 cups of water for the gravy).

2. 2

   Dump veggies, cubed potatoes, and a package of vegan "chicken" or soy curls into your crock pot.  (If using Butler soy curls, add them dry and add an extra cup of water and 1 extra broth cube to your gravy mixture.

3. 3

   Make the gravy by combining all of the ingredients listed in the above gravy section then pour it over the veggies and "chicken."

4. 4

   Give it all a stir and turn on the slow cooker to the high setting.

5. 5

   Mix the cornstarch and cold water, pour into the crockpot, and give everything another stir.

6. 6

   Put the lid on and come back about 4 hours later (1 hour before you want to eat).

7. 7

   Mix the flax meal in water and set aside for a minute.

8. 8

   Put all dry ingredients into a mixing bowl and stir.

9. 9

   Add the flax and water mixture, water, and oil and mix it until it forms a biscuit-like dough.  (Add another teaspoon or 2 of water if you think that it will be too thick to spread onto your pot pie).

10. 10

    Spread the biscuit dough evenly on top of the veggie mixture. Then, put on the lid and let it cook on high for 1 more hour.

11. 11

    After the biscuit topping has cooked for a full hour with the lid on top, your pot pie will be ready to eat.