Ingredients
½ stick vegan butter
2 carrots, diced
1 celery stalk, diced
½ onion, diced
3 cloves garlic, sliced
1 tsp salt
½ tsp black pepper
1 tsp celery seed
1 tsp dried parsley
1 tsp fresh thyme
½ cup flour
1 cup coconut milk
2 cup chicken broth
1 pulled chicken
1 cup frozen peas
20 refrigerated biscuits
2 eggs, beaten
Directions
Step 1
Preheat oven to 425F.
Step 2
Melt the butter on low-medium heat until slightly bubbling and add carrots, celery, and onion. Cook until slightly softened.
Step 3
Add garlic and additional butter if needed and cook for 2 minutes.
Step 4
Add salt, pepper, celery seed, parsley, thyme, and flour, and whisk it into the vegetables. The flour will coat to the veggies and become slightly gritty. Cook for 1 minute.
Step 5
Whisk as you pour in the coconut milk slowly and do the same with the chicken broth. Adjust chicken broth measurement according to desired consistency. Note: the liquid will become more concentrated in the oven so don’t make it too thick just yet!
Step 6
Add your cooked pulled chicken and frozen peas and cook for 2 minutes.
Step 7
Turn the stove off and add your biscuits on top. Keep the biscuits touching to make sure the edges rise enough and cover the entire pan when cooked.
Step 8
Top the biscuits with your beaten egg wash and pop in the oven at 425F for 12 minutes or until golden.
