Vegan Chicken Pot Pie w/ Biscuit Top

Ingredients

• 1 1 home-made or store-bought bag of ready to bake vegan biscuits
• 2 cups of potatoes, cut in small cubes
• 2 cups frozen broccoli florets, chopped and thawed
• 1 cup of frozen peas, thawed
• 1 tablespoon fresh garlic, minced
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried sage
• 2 cups of vegan chicken-style strips, cooked & thawed if frozen
• 6 tablespoons Earth Balance Butter
• 6 tablespoons organic, unbleached all-purpose flour
• 1/2 cup water
• 1 teaspoon vegan chicken-style seasoning (I use Mckays Chicken seasoning)
• 1/2 teaspoon teaspoon salt
• 1 cup Tofutti Sour Cream
• 1 teaspoon vegan Worcestershire sauce

Directions

1. In a large pot of boiling water cook potatoes until tender. Drain and set aside.

2. For the

3. In a large mixing bowl, combine potatoes, broccoli, peas, garlic, dried thyme leaves, dried sage, vegan chicken strips, and the

4. Transfer the veggie mixture to a deep baking pan and arrange the biscuits on top. Cover and bake in preheated oven (350F) for 30 minutes. Remove cover and bake for another 10 minutes or until biscuit toppings are brown.