Vegan Chicken & Biscuits Casserole

5 from 1 vote

Vegan Chicken & Biscuits Casserole

My vegan chicken and biscuits casserole is made with a savory stew of tender veggies and hearty seitan, baked up with fluffy drop biscuits on top. Cozy, delicious, and way easier than it looks, it’s perfect for chilly evenings, relaxed weekends, and anytime you’re craving serious comfort food.

Prep Time30

Cook Time1

Total Time1 30

Course: Entree, Main

Cuisine: American

Servings:

Calories: 696kcal

Author: Alissa Saenz

Ingredients

For the Stew

¼ cup vegan butter
1 medium onion, diced
2 medium carrots, diced
2 medium celery stalks, diced
8 ounces seitan, diced
⅓ cup all-purpose flour
3 garlic cloves, minced
2 cups unflavored and unsweetened non-dairy milk
1 ½ cups vegetable broth
¼ cup nutritional yeast flakes
1 teaspoon poultry seasoning
¾ cup frozen peas, thawed
¾ cup frozen corn, thawed
Salt and pepper, to taste

For the Biscuit Topping

¾ cup unflavored and unsweetened non-dairy milk, chilled
1 teaspoon apple cider vinegar
2 cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
½ cup vegan butter, chilled

US Customary - Metric

Instructions

Melt the butter over medium heat in a large pot. Once the butter has melted, add the onion, carrots, and celery. Cook the vegetables for about 5 minutes, stirring occasionally, until they start to soften.
Stir in the seitan and cook it with the vegetables for about 5 minutes, stirring occasionally, until the pieces just start to brown around the edges.
Sprinkle the flour into the pot and add the garlic. Stir well until the flour evenly coats the seitan and vegetables. Cook the mixture while stirring constantly for 2 minutes.
Slowly add the milk to the pot while stirring, then add the broth, nutritional yeast, and poultry seasoning. Stir well to break up any clumps of flour. Raise the heat to high and bring the stew to a boil, then reduce the heat and let it simmer for about 15 minutes, until the vegetables are tender.
While the stew simmers, preheat the oven to 400°F.
To make the biscuit topping, first stir the milk and apple cider vinegar together in a small bowl or container.
Whisk the flour, baking powder, and salt together in a large mixing bowl. Cut the butter into 5 or 6 slices, then add them to the flour mixture. Use a fork or pastry cutter to cut the butter into the flour mixture. Continue until the mixture resembles coarse crumbs.
Pour the milk mixture into the bowl with the flour mixture and stir just until fully mixed. You should have a fluffy dough at this point.
Once the stew has finished cooking, transfer it to an approximately 2 ½ quart baking dish. Scoop the biscuit dough into 8 balls and distribute them over the stew.
Bake the casserole for about 25 minutes, or until the stew is bubbly and the biscuits are cooked through and lightly browned on top. I recommend using a spoon to raise one of the biscuits to make sure the bottom is cooked. It may be moist and covered with stew, but you should not see any raw dough.
Let the casserole sit for 5 to 10 minutes before serving.

Nutrition