Vegetarian

Slow Fashioned Pot Pie with Biscuit Crust takes 15 minutes to prepare.

Slow Fashioned Pot Pie with Biscuit Crust takes 360 minutes to cook.

Slow Fashioned Pot Pie with Biscuit Crust makes 4 servings.

The ingredients for Slow Fashioned Pot Pie with Biscuit Crust are:

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

Here is how you make Slow Fashioned Pot Pie with Biscuit Crust:

1) Heat 1 TBSP oil in med skillet over med heat. Add carrot & onion, cover, and cook until softened, about 5 min2) 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: 4Recipe submitted by SparkPeople user JENNI329.

The nutritional information for Slow Fashioned Pot Pie with Biscuit Crust is:

• 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