Vegan Skillet Chick’n Pot Pie Ⓥ

INGREDIENTS:

• 1 tbsp olive oil
• 1/2 cup of vegan butter
• 1 medium yellow onion, minced
• 3-4 cloves garlic, minced
• 2 & 3/4 cups of vegetable veggie broth
• 1/2 cup flour
• 2 tbsp vegan cream cheese
• 3 cups of frozen mixed veggies (I used carrots, green beans peas & corn)
• 3 celery stalks, diced
• 2 tbsp parsley
• 2 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp oregano
• 1/2 tsp rosemary
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 package store-bought vegan biscuits (I used: Pillsbury accidentally vegan Grands)
• 8 oz cups unbreaded vegan chick’n, I used https://www.daring.com/products/daring-original-pieces

METHOD:

1. Preheat the oven to 350F.
2. Add olive oil to pan & cook your vegan chick’n strips according to package directions & set them aside. I also like to shred them a bit more after they cool down.
3. Heat a large cast iron (or other oven-proof skillet) over medium heat. Add the vegan butter to melt. Then add the onion, celery, garlic & a pinch of salt & pepper. Sauté for 8-10 minutes until the veggies are tender & translucent. Add the frozen veggies & sauté for another 5-7 minutes.
4. While the veggies are cooking, heat up the broth in the microwave for 60 seconds.
5. Turn the heat down to low & add the flour. Continue to stir for the next 2 minutes. Add the warmed up broth & cream cheese. Stir well to melt the cream cheese & combine.
6. Add the cooked, shredded vegan chickn and spices as well and stir again. Add salt and fresh cracked black pepper to taste.
7. Remove from heat. Cut the biscuits in half and flatten them a bit. Lay the biscuits flat on top of the mixture to cover as much of it as you can and put foil over it to just lightly cover it. You don’t want the biscuits to burn. Add to the oven for 15 minutes, remove the foil & cook for about 15-20 more minutes. It is done when the biscuits are golden on top and cooked in the middle. Enjoy!