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