Vegan Skillet Chick-N Pot Pie
Yields: 6 – 8 servings
1 tbsp. olive oil
2 Butler Soy Curl’s, reconstituted and cut into 1″ chunks
1 tbsp Butlers Chik-style Seasoning
kosher salt to taste
Freshly ground black pepper
1/2 onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
2 tsp. fresh thyme
3 tbsp. flour
1 1/2 c. frozen peas
2 c. vegetarian chicken style broth
2 tbsp. non-dairy cream (I made cream out of raw cashews, water, and coconut oil)
1 can vegan friendly refrigerated biscuit dough (I used Organic Flaky Biscuits by Immaculate Baking)
1/4 cup plain unsweetened soy milk, and 1 tblsp oil, lightly beaten
Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add Butler Soy Curls pieces and season with Butler Chik-Style seasoning and pepper. Cook until browned on all sides and remove from skillet.
Add 2 tablespoons olive oil, onion, carrots, celery, and thyme and cook until vegetables are soft, 4-5 minutes. Sprinkle flour over vegetables and cook 2-3 minutes more. Add Vegetarian chicken style broth and bring to a simmer, cooking 8-10 minutes more, until slightly thickened. Turn off heat and stir in non-dairy cream, peas, and vegan chicken.
Remove biscuits from can and slice in half horizontally. Arrange, overlapping, in a ring on the outer circle of the skillet. Brush with soy milk wash and bake until golden, 25-30 minutes. Serve.