Vegan Slow Cooker Curry Pot Pie with Idaho® Potatoes

Vegan Slow Cooker Curry Pot Pie with Idaho® Potatoes

Kathy Hester
Food Blogger
Healthy Slow Cooking

Yield: 6


Stew Ingredients:

Biscuit Ingredients:


  1. Spray your 4 to 5-quart slow cooker with oil to aid in clean up.
  2. Add all the stew ingredients to your slow cooker and mix well.
  3. Cover and cook on low for 7 to 9 hours.
  4. Note: If your slow cooker runs hot or boils on low, add an additional ½ cup of liquid.
  5. 15 minutes before serving preheat your oven to 400°F.
  6. Mix the soy milk and apple cider vinegar and set aside so it will curdle. Note: this will only work with soy milk because of its protein content.
  7. Mix 1⅔ cups whole wheat pastry flour, cumin seeds, baking powder, and salt in a medium mixing bowl.
  8. Add the avocado oil to the soy milk mixture and stir until incorporated.
  9. Add the wet mixture to the dry and mix well.
  10. If the dough is too sticky add the additional ⅓ cup whole wheat flour.
  11. Flour a cutting board and transfer the dough to it. Roll or pat into a round of about ½˝ thickness.
  12. Use a small cookie cutter or cut into 1˝ squares.
  13. Roll up the excess dough and repeat until all the dough is used.
  14. 15 minutes before serving stir the stew, taste and add additional salt and spices as needed.
  15. Then arrange the uncooked biscuits on top of the stew in the slow cooker, and remove the crock.
  16. Put your slow cooker crock, uncovered, into your oven and bake 8 to 12 minutes, or until the biscuits have set and have slightly browned.