Chicken Broccoli Cheese Biscuits

Name: Chicken Broccoli Cheese Biscuits
Cuisine: American
Ingredients: 1 can refrigerated biscuits, or homemade; 2/3 cup shredded vegan cheese; 2 cups diced cooked celeriac, kale, or other vegetable; 1/2 cup vegan chicken pieces, finely diced; 2 Tbsp margarine; 3/4 tsp onion powder; 1/2 tsp salt, leave out if very salty broth; 12 grinds black pepper; 3 Tbsp flour; 3/4 cup vegetable broth; 3/4 cup coconut milk or oat milk; remainder of vegan chicken pieces

2 steps

Updated at: Mon, 27 May 2024 17:34:07 GMT

Nutrition balance score

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Ingredients

10 servings

1 canrefrigerated biscuits

or homemade

⅔ cupshredded vegan cheese

2 cupsceleriac

diced, cooked, kale, or other vegetable

½ cupvegan chicken pieces

finely diced

2 Tbspmargarine

¾ tsponion powder

½ tspsalt

leave out if very salty broth

12black pepper

grinds

3 Tbspflour

¾ cupvegetable broth

¾ cupcoconut milk

or oat milk

vegan chicken pieces

remainder

Instructions

Step 1

Preheat oven 375F / 190c. Peel, dice, and boil celeriac or other root vegetable. If using kale, saté or boil. Puree later if you want biscuit filling smooth. In meantime, make 1 can's worth vegan cream of chicken soup. Melt butter, add onion powder, salt, and pepper. Stir in flour, cook 1-2 min. Add broth and bring to simmer. Add coconut milk. Simmer heat 3 for 12-15 min. Add some of vegan chicken pieces and heat through. Soup part is done.

Step 2

Separate biscuit dough into 10 biscuits. Place each biscuit in muffin cup. Press dough to cover bottom and sides. Add Tbsp cheese to each cup. Combine rest of vegan chicken pieces, soup, and root vegetable (best pureed) in a bowl. Pour into muffin cups. Top with remaining cheese. Bake for 20-25 min. at 375F / 190c.