Here's an easy vegan chicken pot pie to take to Thanksgiving dinner. You can also make this the day after Thanksgiving from your leftovers. You can also substitute with any vegan meat (Gardein turkey cutlets would be a nice choice) or any veggies you'd like. This recipe was requested by my husband as a hearty alternative to the usual pie crust and turns out a bit like a stuffed cornbread. YUM!!
-VEGAN CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST-
Gardein chickn tenders (whole bag)
Cascadian Farms mixed veggies (whole bag)
1/2 cup Immaculate organic flour
1/2 cup SIlk Cashew Milk
1/4 tsp Better Than Bouillon
2 cups Pacific Vegetable Broth
1/2 Onion
2 Celery stalks (chopped)
Seasonings
-Directions-
1. Put chicken, mixed veggies, and celery in the skillet on med-high and pour enough veggie broth to cover it.
2. After about 15 minutes, everything should come to a boil. Drain the broth into another bowl. Set the chicken mixture aside.
3. Add 1/4 cup of butter (or 1/2 avocado) to hot skillet. Carmelize onions, add flour and seasonings.
4. Add more broth and cashew milk alternately until desired thickness and flavor are reached.
5. Put biscuit dough on bottom layer of a 9 x 13 pan or two 9 inch round pans.
6. Fill with chicken mixture, then add gravy mixture.
7. Cover with top biscuit dough layer and press edges with a fork. Pierce the middle to let the air escape.
8. Brush with vegan butter and put in oven at 425 for 23-25 minutes.
9. Cool for 15 minutes before serving.
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