Pot pie

Sautee 1 large onion and 4 cups vegetables (carrots, peas, green beans). Add 1 cup schmeat if desired.

Broth: Mix 4 tbsp olive oil with 5 tbsp flour. Cook with 2 1/2 cups water and 2/3 cup milk until boiling, then boil one minute.

Place everything in crust and bake for 30-45 minutes.

Slow-cooker pot pie over drop biscuits

1. Saute 1 large onion
2. Place onion in slow cooker with 1 lb bag frozen peas and carrots, 1 lb bag frozen green beans, 2 potatoes cubed into 1cm pieces, 1 lb chopped mushrooms, and 1 cup water.
3. Boil 1 cup water (different than the 1 cup above).
4. Mix 4 tbsp olive oil with 5 tbsp whole wheat flour. Slowly add 1 cup hot water and whisk until no lumps. Then add to the slow cooker mixture.
5. For a creamier pot pie, add 1/2 cup pureed cashews.

Cook 6 hours on low and serve over vegan drop biscuits.

Vegan drop biscuits

2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons vegan butter + 2 tablespoons coconut (or olive) oil
1 cup almond or other non-dairy milk (or water)

Directions

1. Preheat an oven to 450 degrees F (230 degrees C).
2. Mix flour, baking powder, and salt together in a bowl. Cut vegan butter and coconut oil into flour mixture using a fork until crumbly; stir in almond milk until just combined. Drop batter onto an ungreased baking sheet.
3. Bake in the preheated oven until biscuits are soft and lightly browned, 10 to 12 minutes.

source: http://allrecipes.com/recipe/232946/whole-wheat-vegan-drop-biscuits/
alternate (have not tried, looks good but more involved to cook): https://minimalistbaker.com/the-best-damn-vegan-biscuits/