slow fashioned pot pie with biscuit crust

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another to try from robin's book

 

 

* Exported from MasterCook *

 

Slow Fashioned Potpie with Biscuit Crust

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Electric Slow Cooker New Import

Stews Vegetables

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

1 medium yellow onion -- chopped

1 large carrot -- chopped

1 cup all-purpose flour -- and

2 tablespoons all-purpose flour -- divided use

1 large all-purpose potato -- peeled, diced

3 cups cooked drained chickpeas -- (30 to 32 oz)

1/2 cup frozen peas

3/4 cup defatted low-sodium vegetable broth -- or stock

1 tablespoon tamari or other soy sauce

1/2 teaspoon dried thyme

1/2 teaspoon dried savory

salt and freshly ground black pepper

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup milk or soy milk

 

The steam heat produces a soft and tender biscuit crust. If you prefer a drier

crust, let the cooked potpie sit uncovered for 5 to 10 minutes before serving.

This quick and easy method for the crust is similar to drop biscuits. For a

smooth, more uniform crust, roll out the dough on a lightly floured surface to a

1/4-inch-thick circle and carefully place it on top of the cooking vegetables.

 

Slow Cooker Size: 3 1/2 to 4 quart

Cook Time: 6 hours

Setting: 5 hours on low; 1 hour on High

Serves 4

 

1. Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the

onion and carrot, cover, and cook until softened, about 5 minutes.

 

2. Transfer the onion and carrot to a lightly oiled 3 1/2- to 4-quart slow

cooker. Stir in 2 tablespoons of the flour. Add the potato, chickpeas, and peas,

stir in the stock, tamari, thyme, and savory, and season with salt and pepper.

Cover and cook on Low for 5 hours.

 

3. About 1 hour before you're ready to serve, make the crust: In a large bowl,

combine the remaining 1 cup flour, the baking powder, baking soda, and 1/2

teaspoon salt. Quickly stir in the milk and the remaining 2 tablespoons oil

until just blended.

 

4. Spoon the biscuit topping over the surface of the simmering vegetables. Turn

the heat setting to High, cover, and cook until the crust is cooked through,

about 1 hour longer. Serve the potpie within 10 to 15 minutes after the crust is

finished cooking for best taste results.

 

Source:

" Fresh from the Vegetarian Slow Cooker "

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Per Serving (excluding unknown items): 503 Calories; 15g Fat (26.5% calories

from fat); 18g Protein; 76g Carbohydrate; 8g Dietary Fiber; 4mg Cholesterol;

894mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0

Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 2807 0 0 1476 0 0 0 0 0 4138