This Vegan Slow Cooker Curry Pot Pie Topped with Whole Wheat Biscuits is a variation of my original Veggie Pot Pie from The Vegan Slow Cooker. Today’s version has different veggies and is lightly spiced with curry flavors.
In the old version, I cooked the biscuits in the slow cooker, and some people didn’t care for their biscuits being more dumpling-like. In this one, we still put the uncooked dough on top of the stew in the slow cooker. But then we put the crock in the oven to cook the biscuits. I think you’ll love doing it this way.
This is another post in my series of recipes sponsored by the Idaho Potato Commission. You can never have too many recipes for potatoes and this one makes an easy and delicious summer dinner.
I wanted to make this the perfect autumn dish. So I made tiny biscuits using my leave and acorn cookie cutters. The top of the pot pie looks like the leaves that will soon be scattered under all of the trees in our yard. Of course, it doesn’t have the layers of pine needles that are already piling up. I live in North Carolina, after all.
I made this in my favorite 3 1/2 quart Cuisinart Slow Cooker, but it would work in any 4 or 5 quart crockpot too.
The stew is full of Idaho® potatoes, butternut winter squash, carrots, and chickpeas. That makes this a great meal to make from your pantry. Garam masala is a great spice blend to always have on hand.
I served this with a green salad and some cardamom-spiced hot tea. You could make a quick cucumber yogurt sauce to serve on the side.