Description
Slow Cooker Vegan Pot Pie with biscuits, filled with plant-based protein and tender vegetables, topped with buttery biscuits.
Ingredients
Scale
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 1/2 yellow onion, finely diced
- 4 cloves garlic, minced
- 20 ounces frozen vegetable mix
- 2 ribs celery, sliced
- 1 pound russet potatoes, peeled and chopped
- 1 teaspoon Italian seasoning
- 1/2 tsp black pepper
- 1 1/2 cups unsweetened oat milk
- 1 1/2 cups low-sodium vegetable broth
- 1 cup vegan sour cream
- 2 tablespoons cornstarch
- 1/4 cup water
- 16 ounce can vegan biscuits
Instructions
- Combine: Add all ingredients to the slow cooker, except the cornstarch/water mixture and biscuits. Stir to combine and cook on low for 8 hours.
- Thicken: When there is 1 hour left, whisk the cornstarch and 1/4 cup of water together in a small mixing bowl to form a cornstarch slurry. Stir in the cornstarch slurry to thicken.
- Bake: When 15 minutes left, bake or air fry the biscuits according to package instructions.
- Serve: Serve vegan pot pie warm with biscuits on top.
Notes
Chickpeas can be replaced with white beans or plant-based chicken. For a cheesier taste, add 1/4 cup nutritional yeast. Use sweet potatoes or Yukon gold as an alternative to russet potatoes.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 8 g
- Sodium: 970 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 82 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: vegan pot pie, slow cooker, plant-based, chickpea pot pie, vegan comfort food