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VEGAN CHICKEN POT PIE IN THE CROCKPOT

This gluten-free and vegan pot pie is made easy in the crockpot!  Total vegan comfort food!

Course Main Course
Cuisine crock pot meal, gluten free, vegan
Keyword pot pie in crock pot, vegan chicken pot pie, veggie pot pie
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 8
Calories 293 kcal

Ingredients

Add first to the crock pot:

  • 4 cups frozen mixed veggies or fresh veggies of choice
  • 4 cups peeled and cubed potatoes
  • 1 package vegan chicken strips of choice or 1 1/2 cup Butler soy curls plus 1 extra cup water and 1 extra broth cube

For the gravy:

To thicken the gravy:

  • 1/4 cup cold water
  • 1 tbsp corn starch

For the gluten free biscuit topping:

Instructions

To make the pot pie filling:

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

  2. Dump veggies, cubed potatoes, and a package of vegan "chicken" 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. Make the gravy by combining all of the ingredients listed in the above gravy section and pour over the veggies and "chicken."

  4. Give it all a stir and turn on crock pot to the high setting.

Thicken the gravy:

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

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

For the biscuit topping:

  1. Mix the flax meal in water and set aside for a minute.
  2. Put all dry ingredients into a mixing bowl or food processor.
  3. Pulse a few times.
  4. Put in flax and water mix, water, and oil.
  5. Mix on low for a few seconds 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).

  6. Spread the biscuit dough evenly on the top of the veggie mixture. Then cover and let cook on high for another hour.  Come back in an hour and it will be done!

Recipe Notes

Nutrition Facts
VEGAN CHICKEN POT PIE IN THE CROCKPOT
Amount Per Serving (1.5 cup)
Calories 293 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 433mg19%
Potassium 727mg21%
Carbohydrates 43g14%
Fiber 9g38%
Protein 10g20%
Vitamin A 4630IU93%
Vitamin C 19.1mg23%
Calcium 106mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.