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Chicken Pot Pie Biscuit Bake

A delicious chicken pot pie using biscuit pieces and baked to perfection!


Vegetable Oil

1/2 onion, diced

1 cup chopped celery

8oz vegan chicken

1 Chicken less bouillon cube

120z frozen peas and carrots

3 tbsps vegan butter

3 tbsps flour

2 cups non dairy milk

Salt and pepper

1 can of vegan friendly biscuits, chopped into pieces

1/2 cup of chopped green onions


In a large pan add a little oil

Heat to medium

Add in your onions and celery

Cook for 5 minutes

Add in your vegan chicken and crumble in your bouillon cube

Cook for another 3-5 minutes

Add in your frozen vegetables

Cook until heated thoroughly, roughly 5 minutes

Season generously with salt and pepper

Add in your vegan butter

Once melted whisk in your flour

Once thickened, slowly add in your milk, 1 cup at a time

Stir until thickened

Turn off heat and let cool slightly

Preheat oven to 350

Grease a casserole dish

Add in your chopped biscuits

Pour your pot pie mix on top

Mix together well

Bake in preheated oven for 25-30 minutes until golden

Remove once biscuits cooked all the way through

Garnish with green onions

Serve and enjoy


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