Slow Fashioned Pot Pie with Biscuit Crust

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 554.6
  • Total Fat: 13.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,421.7 mg
  • Total Carbs: 92.9 g
  • Dietary Fiber: 13.0 g
  • Protein: 17.2 g

View full nutritional breakdown of Slow Fashioned Pot Pie with Biscuit Crust calories by ingredient
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from Robin Robertson's Fresh From the Vegetarian Slow Cooker from Robin Robertson's Fresh From the Vegetarian Slow Cooker
Number of Servings: 4


    3 TBSP olive oil
    1 med onion, chopped
    1 large carrots, chopped
    1 cup plus 2 TBSP all purpose flour
    1 large all purpose potato, peeled & diced
    3 cups or 2 15.5 cans chickpeas, rinsed & drained
    1/2 cup frozen peas
    3/4 cup vegetable stock
    1 TBSP tamari or other soy sauce
    1/2 tsp dried thyme
    1/2 tsp dried savory
    Salt & freshly ground black pepper
    2 tsp baking powder
    1/2 tsp baking soda
    1/2 cup milk or soy milk


1) Heat 1 TBSP oil in med skillet over med heat. Add carrot & onion, cover, and cook until softened, about 5 min

2) Transfer onion & carrot mix into lightly oiled 3.5-4 QT slow cooker. Stir in 2 TBSP flour. Add potato, chickpeas, peas, stir in stock, tamari, thyme, savory & season with S&P. Cover & cook on low for 5hrs.

3) An hour before serving, mix remaining cup of flour, baking powder, baking soda & 1/2 tsp salt. Quickly stir in milk & remaining 2 TBSP oil until just blended.

4) Spoon the biscuit topping over the surface of the simmering vegetables. Turn setting to HIGH, cover & cook until crust is cooked through, about an hour longer. Serve within 10-15min after done cooking for best taste results.

Number of Servings: 4

Recipe submitted by SparkPeople user JENNI329.

TAGS:  Vegetarian Meals |

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