Vegetarian Chicken Pot Pie

🥘 Ingredients

• all-purpose flour ¼ cup
• poultry seasoning 2 tsp
• kosher salt ½ tsp
• black pepper ½ tsp
• vegetarian chicken pieces (cut into 1-inch pieces) 2 ½ lb
• vegetable oil 1 Tbsp
• vegetable oil 1 Tbsp
• vegetable broth ½ cup
• vegetable broth 1 ½ cups
• carrots (sliced) 1 ½ cups
• celery (sliced) 1 ½ cups
• leeks or chopped onion (sliced) 1 cup
• cremini mushrooms (sliced) 1 cup
• kosher salt ½ tsp
• frozen peas 1 cup
• frozen corn ½ cup
• fresh thyme leaves 2 Tbsp
• all-purpose flour ¼ cup
• half-and-half 1 cup
• all-purpose flour 3 cups
• kosher salt 1 tsp
• baking powder 1 Tbsp
• sugar 1 Tbsp
• salted butter (cold, cut up) ¾ cup
• buttermilk 1 ¼ cups

1. 1

   Combine all-purpose flour , poultry seasoning , kosher salt , and black pepper in a large bowl . Add vegetarian chicken pieces (cut into 1-inch pieces) ; toss to coat.
2. 2

   Heat vegetable oil 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 and the remaining vegetarian chicken. Deglaze pan with vegetable broth , scraping up any browned bits; transfer to slow cooker. Add the remaining vegetable broth , carrots (sliced) , celery (sliced) , leeks or chopped onion (sliced) , cremini mushrooms (sliced) , and kosher salt to cooker.
3. 3

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

   Stir in frozen peas , frozen corn , and fresh thyme leaves . In a bowl combine all-purpose flour and half-and-half ; stir into mixture in slow cooker. If cooking on low, turn slow cooker to high. Cover and cook 45 minutes more or until thickened.
5. 5

   Meanwhile, for biscuits, preheat oven to 450°F. In a large bowl stir together the remaining all-purpose flour and kosher salt , baking powder , and sugar . Using a pastry blender, cut in salted butter (cold, cut up) until it resembles coarse crumbs. Add buttermilk . 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.
6. 6

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