From-The-Pantry Pot Pie Recipe

Name: From-The-Pantry Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, minced; 2 garlic cloves, minced; 1 large stalk celery, minced; 1 ½ cups seitan, cubed (diced tofu or beans also works); 1 lb vegetables, diced (I use green beans, carrots, potatoes); 1 cup water, plus more if needed; 2 tablespoons vegan chicken-flavored bouillon or 2 tablespoons vegetable bouillon; 1 teaspoon thyme, dried; salt, to taste; pepper, to taste; 2 tablespoons flour, if needed; 1 cup white flour or 1 cup whole wheat flour or 1 cup gluten-free flour; ½ teaspoon salt; ½ teaspoon thyme; 1 ½ teaspoons baking powder; 3 tablespoons olive oil; ½ cup soymilk

Servings: persons

1 small onion, minced
2 garlic cloves, minced
1 large stalk celery, minced
1 ½ cups seitan, cubed (diced tofu or beans also works)
1 lb vegetables, diced (I use green beans, carrots, potatoes)
1 cup water, plus more if needed
2 tablespoons vegan chicken-flavored bouillon or 2 tablespoons vegetable bouillon
1 teaspoon thyme, dried
salt, to taste
pepper, to taste
2 tablespoons flour, if needed
1 cup white flour or 1 cup whole wheat flour or 1 cup gluten-free flour
½ teaspoon salt
½ teaspoon thyme
1 ½ teaspoons baking powder
3 tablespoons olive oil
½ cup soymilk

1
Oil the crock of your slow cooker.
2
Combine all the stew ingredients except flour in the slow cooker.
3
Add 1 to 2 extra cups water if you will be cooking for longer than 8 hours.
4
About 30 minutes before serving, add more water if too thick or flour if too thin.
5
Make the bicuits: Combine all biscuit ingredients in a bowl and work together until dough forms.
6
Turn mixture onto floured cutting board, roll out 1/2 inch thick, and cut into circles with rim of glass.
7
Place in the slow cooker on top of filling.
8
Turn slow cooker to high.
9
Prop open lid with wooden spoon or place dishtowel under lid to prevent condensation from dripping onto biscuits.
10
Cook additional 30 minutes.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 small onion, minced, 2 garlic cloves, minced, 1 large stalk celery, minced, 1 ½ cups seitan, cubed (diced tofu or beans also works), and more.

Yes, From-The-Pantry Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

From-The-Pantry Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions