---
title: :pie: Vegetarian Chicken Pot Pie
source: Magnolia Journal
servings: 8
time: 10 hours 15 minutes
---

Combine @all-purpose flour{1/4%cup}, @poultry seasoning{2%tsp}, @kosher salt{1/2%tsp}, and @black pepper{1/2%tsp} in a large #bowl{}. Add @vegetarian chicken pieces (cut into 1-inch pieces){2.5%lb}; toss to coat.

Heat @vegetable oil{1%Tbsp} in a large #skillet{} over medium-high. Add half of the vegetarian chicken; cook 4 to 5 minutes or until browned, stirring occasionally. Transfer to a 5- to 6-qt. #slow cooker{}. Repeat with the remaining @vegetable oil{1%Tbsp} and the remaining vegetarian chicken. Deglaze pan with @vegetable broth{1/2%cup}, scraping up any browned bits; transfer to slow cooker. Add the remaining @vegetable broth{1.5%cups}, @carrots (sliced){1.5%cups}, @celery (sliced){1.5%cups}, @leeks or chopped onion (sliced){1%cup}, @cremini mushrooms (sliced){1%cup}, and @kosher salt{1/2%tsp} to cooker.

Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.

Stir in @frozen peas{1%cup}, @frozen corn{1/2%cup}, and @fresh thyme leaves{2%Tbsp}. In a bowl combine @all-purpose flour{1/4%cup} and @half-and-half{1%cup}; stir into mixture in slow cooker. If cooking on low, turn slow cooker to high. Cover and cook ~{45%minutes} more or until thickened.

Meanwhile, for biscuits, preheat oven to 450°F. In a large bowl stir together the remaining @all-purpose flour{3%cups} and @kosher salt{1%tsp}, @baking powder{1%Tbsp}, and @sugar{1%Tbsp}. Using a pastry blender, cut in @salted butter (cold, cut up){3/4%cup} until it resembles coarse crumbs. Add @buttermilk{1.25%cups}. Using a fork, stir just until mixture is moistened. Turn dough out onto a lightly floured surface. Knead dough just until it holds together. Place on a parchment paper-lined baking sheet. Pat dough into a rectangle. Cut into eight squares. Separate squares slightly. If you like, brush with additional buttermilk and sprinkle with additional pepper. Bake 14 to 16 minutes or until golden.

Top each serving of pot pie with a biscuit. If you like, garnish with additional thyme and pepper.