Step 1

Peel and dice potatoes into bite-sized cubes. (While you are cutting potatoes boil 2 cups of water for the gravy).

Step 2

Dump veggies, cubed potatoes, and a package of vegan "chicken" or soy curls into your crock pot.  (If using Butler soy curls, add them dry and add an extra cup of water and 1 extra broth cube to your gravy mixture.

Step 3

Make the gravy by combining all of the ingredients listed in the above gravy section then pour it over the veggies and "chicken."

Step 4

Give it all a stir and turn on the slow cooker to the high setting.

Step 5

Mix the cornstarch and cold water and pour into the crockpot and give everything another stir.

Step 6

Put the lid on and come back about 4 hours later (1 hour before you want to eat).

Step 7

Mix the flax meal in water and set aside for a minute.

Step 8

Put all dry ingredients into a mixing bowl and stir.

Step 9

Add the flax and water mixture, water, and oil and mix it until it forms a biscuit-like dough.  (Add another teaspoon or 2 of water if you think that it will be too thick to spread onto your pot pie).

Step 10

Spread the biscuit dough evenly on top of the veggie mixture. Then put on the lid and let cook on high for 1 more hour.

Step 11

After the biscuit topping has cooked for a full hour with the lid on top, your pot pie will be ready to eat.