Skip the flaky crust and try this Slow Cooker Vegan Pot Pie with biscuits! It’s the ultimate quick and easy weeknight meal that’s filled with plant-based protein, tender veggies, and topped with buttery biscuits. All you need is 10 minutes of prep time.
Add all ingredients to the slow cooker, except the corn starch/water mixture and Grands biscuits. Stir to combine and cook on low for 8 hours.
When there is 1 hour left, whisk the cornstarch and ¼ cup of water together in a small mixing bowl to form a cornstarch slurry. Stir in the cornstarch slurry to thicken.
When 15 minutes left, bake or air fry the Grands biscuits according to package instructions.
Serve vegan chicken pot pie warm with grands biscuits on top.