Food Friday Featuring: Crockpot Veggie Pot Pie With Biscuit Topping

Crockpot meals are GOLD for busy families. They save me so much time during the week and everyone loves the end result Pot pie is one of our family’s all-time favourites however I have never made it in the crockpot until just recently. Unlike the traditional pie crust version, this one uses a biscuit topping (almost like dumplings). Recipe has been adapted from the Vegetarian Slow Cooker by Judith Finlayson.

1 package mini portobello mushrooms sliced
2 cups vegetable broth
1 cup water
1 tbsp oil
1 onion, finely chopped
4 stalks celery, diced
2 carrots, peeled and diced
2 cloves garlic, minced
1 tsp dried thyme
1 tsp salt
1 tsp cracked back peppercorns
1/2 cup flour
2 tbsp dry sherry or vodka (optional)
3/4 cup green peas, thawed if frozen
1/2 cup soy milk (heavy or whipping cream was called for originally)
1/2 cup finely chopped Italian flat-leaf parsley

Note: I pan fried 2 meatless chicken breasts (PC Brand), chopped them up and added them to the mixture. Completely optional

Biscuit Topping:

3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup cold butter, cut into 1 inch cubes
1/4 cup milk.

Heat the oil in a skillet over medium heat. Add mushrooms, onion, celery and carrots and cook, stirring until softened, about 7 minutes. Add garlic, thyme, salt and peppercorns and cook for 1 minute. Sprinkle flour over the top of the mixture and stir well. Cook, stirring for 1 minute. Add sherry if using and stir until it evaporates (30 seconds or so). Add the water and vegetable broth slowly, while stirring and cook until the mixture begins to thicken (3-5 minutes). Transfer to slow cooker stoneware.

Cover and cook on Low for 4 hours or High for 2 hours. Turn heat to High and stir in peas, cream and parsley.

Biscuit Topping:

Meanwhile in a bowl combine flour, bakin powder an salt. Using your fingers cut in butter until mixture resembles coarse crumbs. Drizzle in milk and stir with a fork until a batter forms. Drop small spoonfuls over the hot vegetables. Cover and cook on High for 1 hour or until a toothpick inserted in the center of the biscuit comes out clean.