Vegan Chicken Pot Pie with Biscuits
Serves 825 mins prep30 mins cook
A spin on the classic pot pie, this version is topped with savory garlic and herb biscuits, complete with a creamy, perfectly seasoned vegetable medley underneath.
0 servings
What you need
tsp smoked paprika
tsp kosher salt
cup vegan margarine
tbsp baking powder
tbsp parsley
tsp garlic powder
cup vegetable broth
tsp celery seed
tsp sugar
tsp dried thyme
tsp cajun seasoning
cup vegetable mix
tsp dried oregano
tsp dried rosemary
tbsp apple cider vinegar
Instructions
Preheat oven to 400° In a large pan over medium heat, add the vegan butter and allow it to melt. Add the diced onions and sauté until translucent. Season with salt and pepper. Add flour, seasonings and whisk together until combined. Add Harris Teeter Unsweetened Almond Milk and vegan chicken broth. Continue whisking until combined. Add diced vegan chicken and Harris Teeter Mixed Frozen Vegetables and stir. Set aside.View original recipe