Southern Vegan Biscuit Chicken Pot Pie

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.

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.

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!

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

• 1-2 teaspoons No Chicken Better than Bouillon

• 1 teaspoon corn or tapioca starch plus 3 tablespoons water, whisked together

• 1 batch vegan southern biscuits

• 4 teaspoons vegan butter, divided

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:

Vegan Lentil Shepherd’s Pie

Vegan Jackfruit Divan

Vegan Unstuffed Cabbage Rolls

Vegan Breakfast Stuffed Biscuits

So one thing I love about Instagram is all of the food inspiration I find each and every day.

Recently I ran into a picture of the most delicious looking stuffed biscuits that my Insta friend Denise posted!

I was instantly intrigued and knew I wanted to make something like what she posted. I believe she used an accidentally vegan canned or pre-made biscuit, but I knew I could just use our easy vegan biscuit dough and have something similar and probably super delicious!

I also knew I wanted to add potatoes, sausage, and Just Egg. I just happened to have a bottle of Just Egg in the fridge so used it. I would love these just as much with tofu scramble if Just Egg wasn’t close at hand. So use whatever egg substitute you have and prefer. You can also skip the sausage and add vegan bacon or no vegan meat at all. You could add sautéed veggies to the scramble if you are more into a veggie /egg breakfast! Use your imagination!

My entire family really loved these vegan breakfast stuffed biscuits which was an extra win. I can make a batch of these on a Sunday and have them in the fridge to reheat throughout the week for a quick and filling breakfast for the kids! They are a nice little hand held breakfast that are perfect for grab and go, and can easily be taken along for your morning commute.

Like a hot pocket and breakfast biscuit sandwich got married and had the most perfect breakfast baby!!!

And if you are not feeling like mixing up a homemade batch of biscuits, you could always use a pre-made like Denise. But seriously, I can’t encourage you enough to give the homemade a try…but no judgment if you choose pre-made. Sometimes we just need to do what’s easy and convenient!

No matter how you stuff these breakfast biscuits, let’s all give Denise a big THANK YOU for the inspirational idea!!! I know my stomach is super thankful for this one!!

INGREDIENTS

1. 1 batch southern bisucits

2. 1/2 tube lifelight sausage or any other vegan sausage you prefer

3. 1/2 bottle Just egg, or 1/2 batch Tofu Scramble

4. 1 cup cubed russet potatoes

5. 1/4 cup vegan cheddar cheese shreds

6. salt and pepper to taste

7. 2 teaspoons neutral cooking oil

8. optional: 1-2 teaspoons Kala Namak, black salt (it is sulfur salt that taste like egg)

INSTRUCTIONS:

preheat oven to 425 degrees

1. Heat a large skillet over medium heat. Add a few teaspoons of neutral oil along with the diced potatoes. Allow the potatoes to cook until they are beginning to crisp and you can poke fork through them.

2. Add the sausage to the pan along with the potatoes and allow it to cook through.

3. Finally add the Just egg or tofu scrabble along with salt and pepper to the potatoe sausage mix and allow it to cook though. Sprinkle the cheese over the top of the mix and allow it to melt. Let the mixture cool.

4. Prepare the biscuit dough according to instructions. Using a 1 and 1/2 to 2 inch biscuit cutter, cut the biscuits. Take two biscuits and flatten them out a bit.

5. Using a 1 tablespoon measuring spoon, scoop out the potato and Just egg filling into the center of one biscuit. Lay the other biscuit on top and press the edges together. Tuck the pressed edge under the biscuit to form a sort of ball. Repeat with remaining dough and filling until it is all used up ( you may have a bit of filling left, I just ate with a spoon, happily, while I waited for the biscuits to bake)

6. Place the biscuit on a baking sheet with some space between them and place on the middle rack of the preheated oven. You can brush some vegan butter on the tops mid bake if you like and sprinkle with dried parsley, but it’s optional.

7. Bake for around 15-20 minutes (depends on the oven) or until the biscuits are browning and cooked through.

If you like this recipe, then try these:

Easy Homemade Vegan Bagels

Vegan Sausage, Egg, and Cheese Breakfast Pizza

The Jax Biscuit Sandwich

Vegan Carrot Cake Biscuits with Maple Cashew Butter

Who says you can’t have cake for breakfast, or something pretty close.

Carrot cake is one of my favorite cake flavors and biscuits are hands down my favoite bread.

So mix the two together, and you have absolute breakfast perfection!

These vegan carrot cake biscuits are light and fluffy, packed full of healthy carrots and walnuts. They are just the right amount of sweet and even better topped with our quick and easy Maple Cinnamon Cashew Butter!

These little beauties also make a tasty dessert or late afternoon snack. But is there ever a wrong time to eat a biscuit? I don’t think so!

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INGREDIENTS:

• 4 cups all purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup granulated sugar

• 1/2 cup plant based milk

• 1 teaspoon vinegar

• 2 cups grated carrots

• 1/2 cup chopped walnuts, or raisins

• 1/4 cup vegan butter

• 2 teaspoons cinnamon

• 1/2 teaspoon nutmeg

• 1 teaspoon vanilla extract

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Maple Cinnamon Cashew Butter:

• 3/4 cups cashews

• 2 tablespoons maple syrup

• 2 tablepsoons coconut oil

• 1 to 2 teaspoons cinnamon

• pinch of salt

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INSTRUCTIONS:

Preheat oven to 450 degrees.

1. In a large bowl, combine flour, baking powder, salt, and sugar. Whisk well.

2. Add the butter to the bowl and using your hands, break up the butter into rice size pieces, mixing it into the flour.

3. Mix the grated carrots and nuts into the flour mixture.

4. Add the 1 teaspoon of vinegar to a glass then pour the milk over it. Let It sit for a few minutes until the milk begins to curdle. (you are basically making butter milk)

5. Pour the milk into the bowl of flour and gently mix, using your hands. You just want to get the milk and flour incorporated into a dough. You do not want to over mix. The less you work the dough, the lighter and fluffier the biscuits will be. If they dough still seems a little dry, you can add another splash or two of milk. If it seems too wet, just sprinkle will some extra flour. Biscuits are forgiving and easy in this way.

6. Turn the dough onto a floured surface and pat it out into a 3/4 to 1 inch thick oval. Cut biscuits using a biscuit cutter or the rim of a glass.

7. Place biscuits on a parchment lined baking sheet and bake on the top rack of the oven for 10-12 minutes. The biscuits should begin to brown on the tops.

8. Allow the biscuits to cool for a minute before serving or serve at room temperature. Store leftovers in sealed bag or airtight container at room temperature. These biscuits also freeze well. Just pop them in a freezer bag and thaw to serve.

9. Maple Cinnamon Cashew Butter: Cover cashews in water in a microwave safe container. Microwave on high for 3 minutes. Drain and rinse cashews. If you do not have a microwave, you can soak the cashews in hot water for about an hour.

10. Place cashews in a high speed blender or food processor along with the remaining ingredients and process until smooth. You can use as is, on fresh baked biscuits, then store leftovers in an airtight container in the fridge. The butter will firm up once cold.

Yields about 10 - 12 biscuits depending on the size of cutter you use.

If you like this recipe, try these:

Fluffy Vegan Southern Biscuits

Classic Vegan Cranberry Scone

Spiced Apple and Pecan Stuffed Challah

The Jax Biscuit Sandwich

Just outside of our neighborhood is the best vegan breakfast and lunch spot in our city! It is our family’s go to spot for an always quick and delicious meal.

One of my most favorite menu items is something called the Blisscuit!

It is an herb biscuit topped with vegan egg salad, sauerkraut, and avocado.

So naturally for all y’all that are not in Jacksonville FL and who can not visit the infamous, Southern Roots, we decided to create our own version of this delicious bite with a few changes.

We used our fluffy southern biscuit recipe,tofu egg salad, and quick dill sauerkraut to create what we call the Jax Biscuit Sandwich!

We make a really simple quick dil sauerkraut to top this biscuit with. All you need is some cabbage, dil, vinegar, salt, and a microwave. You will have kraut in minutes!! It will only get better with time but is good from the start!

Our vegan egg salad using tofu is one of my favorite quick lunches and something we make almost weekly. Try and find some black salt (kala namak) if you can. Its actually pink and might also be called Indian kala namak. It is sulfur salt so taste and smells strongly of eggs. Its perfect for any and all vegan “egg” dishes you make!

And although we think our biscuit is pretty darn good, and you should definitely make yourself one or five, if you ever find yourself in our river city, go by and try the real deal! You won’t be disappointed! We are forever grateful for the full bellies Southern Roots brings us and all the tasty inspiration!

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Ingredtiens:

• 1 batch fluffy southern bisucits

• 2 avocados

• 1 - 2 cups quick dill sauerkraut (depending on how many people you are serving)

Vegan Tofu Egg Salad:

• 1 cube extra firm organic tofu

• 1 teaspoons turmeric

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 3 tablespoon diced pickles (plus a teaspoon of pickle juice)

• 1/4 cup vegan mayo

• 1 tablespoon yellow mustard (optional)

• salt and pepper to taste

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Instructions:

1. Drain tofu and wrap in a clean kitchen towel or a few paper towels. Place a few cookbooks or a heavy pan on top and let sit for 10 - 15 minutes to press out the excess liquid from the tofu.

2. Crumble tofu into a medium sized bowl using your hands or a fork. Mix in the remaining egg salad ingredients along with the tofu, and mix well. Adjust seasoning to taste.

3. Cut biscuits in half and add a scoop of tofu egg salad, sauerkraut, and a few slices of avocado.

4. Eat and be happy!

If you liked this recipe, try these:

Brown Bag “Chicken” Fried Seitan Biscuit

Vegan Deluxe Biscuits and Gravy

Vegan Deluxe Biscuits and Gravy

One of our favorite places to eat in Boone NC serves the best vegetarian biscuits and gravy!

Mushroom gravy, cheese, tomatoes and onions on top.

The combination of the hot gravy, melted cheese, and cold fresh veggies on top is just about perfect. So naturally I set out to create a vegan version of creative spin on a southern staple.

Don’t get me wrong, I still love a traditional plate of biscuits and “sausage” gravy, but this version is actually my go to!!

Also making homemade biscuits is really easy, so don’t be intimidated! Once you get the hang of it, I think you will want to make the alllllll the time!

So if you love biscuits and gravy ( and if you don’t, please explain this to me, I’m truly confused) then give this version try!

It might become your favorite version as well. And if you are ever in Boone NC, stop by the Hobnob!! They know what they are doing there!

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Ingredients:

• 1 batch Fluffy Southern Biscuits

• 3 cups diced mushrooms

• 1 small onion

• 2 teaspoons vegan butter

• 2 cups water

• 2 teaspoons low sodium Better Than Bouillon

• 1 teaspoon minced garlic

• 4 tablespoons flour

• 1 tablespoons tomato paste

• 1 teaspoon dried thyme

• pepper to taste

• optional toppings:

• diced tomatoes

• vegan cheddar shreds

• diced green onions

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Instructions:

1. Bake biscuits according to recipe

2. In a medium sized skillet, melt 2 teaspoons of butter. Add the onion, garlic, and mushrooms and allow to cook until onions are translucent.

3. Sprinkle the flour on top of the veggies and let cook for about a minute.

4. Whisk togher the water, better than bouillon, and tomato paste and pour into pan.

5. Add the spices and continue whisking until the gravy begins to thicken.

6. Once gravy has thickened, allow to simmer for a few minutes.

7. If adding cheddar shreds, place biscuits in an iron skillet or casserole dish. Cover in gravy and sprinkle with cheese. Turn oven to broil and leave the pan in the oven just long enough for the cheese to melt and get bubbly. Do not take your eyes off the biscuits while they are in the oven. They will burn VERY QUICKLY while on broil if you do not watch them.

8. Once cheese is melted, remove biscuits from the oven, and sprinkle with diced onions and tomatoes to serve.

Fluffy Vegan Southern Biscuits

I was raised in the south. Both of my parents were born in raised in Alabama and my mom grew up on a farm. Most of my childhood memories involving my Grandmother are in her kitchen or watching the occasional episode of Hee Haw, but mostly in the kitchen. My grandmother cooked three meals a day and every one of them included homemade biscuits or cornbread. She taught any of her grandkids that were willing to learn how to make her biscuits, and it is my most cherished recipe. I have adapted my grandmothers recipe to make our biscuits vegan. My grandmother always used buttermilk but we have added just a little vinegar to our plant based milk to make it curdle and give it that butter milky zip. I also use vegan butter instead of shortening like she used, and I am pretty sure if she were alive I would get an ear full about that! But for the most part, I make them just like she taught us, and they are perfect as far as I am concerned. A light, fluffy, buttery, southern staple that any good southerner ( or anyone who knows anything about anything) should be baking up all the time. My Grandmother would be so proud to know that a little piece of her kitchen was making its way to so many people. I just wish she were alive so I could tell he how much everything she taught me has meant to me, and how she helped shape me into who I am now, and so I could give her one more hug. I love you Grandmama.

INGREDIENTS:

• 3 cups of all purpose flour plus 1/2 cup flour

• 2 tablespoons baking powder

• 1 1/2 teaspoons salt

• 1/2 cup of vegan butter like Earth Balance

• 1 1/2 cups plant based milk, I prefer almond or oat milk for baking

• 1 tablespoon white or apple cider vinegar

COOKING INSTRUCTIONS:

PREHEAT OVEN TO 450 DEGREES

1. Add 3 cups of flour, baking powder and salt to bowl and mix with a whisk, making sure it is mixed well.

2. Add the butter using your hands to mix it into the dry ingredients, using your fingers to break up the butter until the mixture becomes crumbly.

3. Pour vinegar into the milk and let it sit for a few minutes. Now add milk into the mixture, again using your hands, mix the milk in. THIS IS IMPORTANT: do NOT over mix. You want everything combined, but stop once you get to the point that the dough can be handled. It will likely still be sticky, but the less you mix it, the fluffier the biscuits!

4. Sprinkle some of the remaining 1/2 cup of flour onto a clean work surface. Sprinkle enough flour over your dough to be able to handle it.

5. Gently pat the dough out on your floured surface until it's about an inch or so thick. Using a biscuit cutter or glass , cut circles out of the dough, patting down the scraps until all of the dough is used.

6. Place biscuits together on a backing sheet. It helps them to rise if they are touching.

7. Bake biscuits for 10-15 minutes. Once they begin to brown on top check them by pulling one away to see if they are baked through.

These are perfect topped with Chicken Fried Seitan, vegan butter, jam, jelly, or tofu scramble. 

IF you like this recipe, then try these:

Vegan Angel Biscuits

Vegan Deluxe Biscuits and Gravy

The Jax Biscuit Sandwich