AuthorVegRulesCategoryDifficultyIntermediate

adapted from @tofurkey

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 1 small onion, diced
 2 carrots, diced
 1 ½ cups all-purpose flour, divided
 3 tbsp all-purpose flour, divided
 2 cups vegetable broth
 1 cup frozen peas
 1 package Tofurky® Lightly Seasoned Chick’n
 2 tsp baking powder
 ½ tsp sea salt
 ½ tsp ground black pepper
 6 tbsp vegan butter
 ½ cup non-dairy milk
1

Preheat oven to 400˚F.

2

In a large skillet sauté onion and carrots until soft, using water or veggie broth. Add 3 tablespoons flour and stir to coat vegetables.

3

Stir in broth and peas. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in chick’n. Season with salt and pepper to taste. Set aside.

4

In a medium bowl, whisk together 1 ½ cups flour, baking powder, salt, and pepper. Use your fingers to rub butter into flour until the mixture is crumbly. Stir in milk.

5

Drop dough in big spoonfuls on top of chick’n mixture in skillet, and bake until biscuits are browned and sauce is bubbling, about 25 minutes.

...
Notes
6

• Water or veggie broth for cooking
• Can use frozen peas & carrots
• Add additional broth/flour (gravy) for creamier version
• Can sub mushrooms for Tofurky® Lightly Seasoned Chick’n
• Cut vegan butter into cubes and chilled

Ingredients

 1 small onion, diced
 2 carrots, diced
 1 ½ cups all-purpose flour, divided
 3 tbsp all-purpose flour, divided
 2 cups vegetable broth
 1 cup frozen peas
 1 package Tofurky® Lightly Seasoned Chick’n
 2 tsp baking powder
 ½ tsp sea salt
 ½ tsp ground black pepper
 6 tbsp vegan butter
 ½ cup non-dairy milk

Directions

1

Preheat oven to 400˚F.

2

In a large skillet sauté onion and carrots until soft, using water or veggie broth. Add 3 tablespoons flour and stir to coat vegetables.

3

Stir in broth and peas. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in chick’n. Season with salt and pepper to taste. Set aside.

4

In a medium bowl, whisk together 1 ½ cups flour, baking powder, salt, and pepper. Use your fingers to rub butter into flour until the mixture is crumbly. Stir in milk.

5

Drop dough in big spoonfuls on top of chick’n mixture in skillet, and bake until biscuits are browned and sauce is bubbling, about 25 minutes.

...
Notes
6

• Water or veggie broth for cooking
• Can use frozen peas & carrots
• Add additional broth/flour (gravy) for creamier version
• Can sub mushrooms for Tofurky® Lightly Seasoned Chick’n
• Cut vegan butter into cubes and chilled

Chick’n Pot Pie

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