Vegan Biscuit Pot Pie
Ingredients
- 1/2 cup vegan butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 3/4 cups vegan “chick’n” broth or veggie broth
- 1/2 cup all-purpose flour
- 2 large carrots, peeled & diced
- 2 tbs vegan cream cheese
- 2/3 cup frozen peas
- 3 celery stalks, chopped
- 3 tbs fresh parsley, chopped
- 1 package store-bought vegan biscuits
- 2 cups unbreaded vegan “chick’n”
Preparation
Preheat the oven to 350 degrees f
Cook your vegan chick’n according to package directions and set aside
Shred or chop it into bite-sized pieces if necessary
Heat a large oven-proof skillet over medium heat, and melt vegan butter in it
Then add onion, carrot, celery, and a pinch of salt
Saute for 30-45 minutes until the veggies are all nice and tender
While the veggies are cooking, heat up the broth in the microwave
Make a little space in the middle of the pan and add garlic, saute for 30 seconds until fragrant
Stir to combine
Lower the heat to low and add flour, stirring constantly for 2 minutes
Add hot chick’n broth and cream cheese
Stir until the cream cheese is completely dissolved
Add 1/2 tsp salt, some cracks of fresh pepper, peas, parsley, and chick’n, stir to combine
Lay the biscuits on top, lay a piece of aluminum foil on top (do not cover the dish tightly, this is just so the top of the biscuits don’t burn before they cook all the way through) bake for 15 minutes then remove the foil, bake for another 10-20 minutes until the biscuits are golden brown on top and cooked in the middle