pot pie

Southern Vegan Biscuit Chicken Pot Pie

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I grew up eating a lot of frozen, individual sized pot pies.

I mean, don’t get me wrong, I was big fan as a kid.

Even after I grew up and started cooking on my own, I often made homemade pot pies, but I always made individual sized pies and used traditional pie crust.

And then one day I saw a skillet pot pie in a magazine with a biscuit top and I knew I had been missing out on something my whole life.

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I mean I have been making homemade biscuits since I was a kids. My grandmother taught all of the grandkids who wanted to learn how to make biscuits. My grandparents lived on a farm in Alabama and my grandmother made biscuits every single day.

These biscuits are buttery, fluffy and a southern staple. And since making biscuit pot pie, I rarely crave pot pie with a traditional pie crust anymore. I mean I will look for any reason to make biscuits!!

So taking a traditional pot pie filling and adding a biscuit top was a no brainer.

As far as the chicken part goes, I make a LOT of vegan seitan meats. I often cook up a batch of easy vegan chicken breast on a Monday so we have it to use in recipes throughout the week. The vegan chicken is SO easy to make yourself, far less expensive than store bough vegan chicken, and taste a lot better.

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If you already regularly make the 86eats vegan deli turkey, you can easily use 1/3 of that recipe in this as well. Both the chicken or the turkey recipes will work great for this pot pie!

Instead of adding plant milk to this recipe, I use cashews to make a super delicious vegan heavy cashew cream. You can also use sunflower seeds if you prefer, they work just as well.

So if you love pot pie and have never had one with a biscuit top, what are you waiting for. This pot pie is the perfect vegan comfort food, packed with veggies, vegan chicken, savory herbs, in a creamy sauce and topped with buttery vegan biscuits. It is also a good and delicious way to use up that 86eats deli turkey or easy vegan chicken breast and a great take on traditional pot pie!

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INGREDIENTS:

  • 3 Easy Vegan Chicken Breast or 1/3 of the 86eats Vegan deli turkey, diced into cubes

  • 1/2 medium yellow onion, finely diced

  • 3-4 stalks of celery, diced

  • 3 carrots, diced

  • 6 button mushrooms, quartered

  • 1 can of green beans, drained and rinsed

  • 1/4 cup cashews or sunflower seeds

  • 2 1/2 cups water

  • 1 teaspoons each thyme, rosemary, and sage

  • 1/2 teaspoons garlic powder

  • 1/2 teaspoon black pepper

INSTRUCTIONS:

  1. Prepare chicken or turkey according to instructions. Both seitan recipes require a rest time so make sure you account for that when planning this recipe.

  2. Place a large dutch oven over medium heat on the stove top. Add two teaspoons of vegan butter and the onion. Cook until the onion becomes soft and translucent.

  3. Add the carrots, celery, and mushrooms and let the veggies hang out and cook for about 5 minutes, giving them some time to soften up a bit.

  4. Add 2 cups of the water, Better Than Bouillon, and spices to the pot. Reduce the heat to medium/low and allow the veggies to simmer until they have completely softened and you can easily pierce them with a fork.

  5. While the veggies are simmering, place the cashews or sunflower seeds in a microwave safe container and cover in water. Microwave on high for 3 minutes. If you do not own a microwave, you can bring them to a boil on the stove top for 3-5 minutes as well. Drain the water.

  6. Add the nuts and 1/2 cup of fresh water to a high speed blender or food processor and blend until the nuts are completely broken down and you have a creamy liquid. Make sure there are no little bits of nuts left. You want the mixture completely smooth.

  7. Add the cashew cream to the pot with the veggies. Add in the diced vegan chicken or turkey.

  8. Whisk the starch and 3 tablespoons water together and add to the pot. Stir well and the mixture should quickly thicken.

  9. Prepare the biscuit dough according to recipes instructions. Press the dough into a large half inch thick circle and cut the dough into 1 1/2 to 2 inch squares.

  10. Preheat oven to 425 degrees

  11. Transfer the chicken and veggie mixture to a 9 or10 inch cast iron skillet or any other large oven safe high sided skillet.

  12. Using your hands spape the biscuit dough squares into a crude circle shape and place the biscuits on top of the chicken and veggie mixture in an even layer. Melt the remaining butter and brush the biscuit tops with the butter and sprinkle with some additional garlic powder and dried parsley if you like.

  13. Bake the pot pie for about half an hour or until the biscuits are cooked through and have began to brown on top.

  14. Allow to cool just a bit before serving.

  15. Store any leftovers in an airtight container in the fridge for up to 5 days.

If you like this recipe, then try these:

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