Dairy-Free Chicken Pot Pie with Tofutti Cream Cheese Biscuits

When I saw this unique take on chicken pot pie on Joy the Baker, I had to give it a try. Luscious, moist biscuits are nestled in a creamy mix of chicken and veggies, then baked to perfection. 

It was so good, those 12 servings ended up being closer to 4. But hey, it's all dairy-free. So we can eat up!

Makes 12 servings

For the biscuits:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1 teaspoon granulated sugar

1/2 teaspoon coarsely ground black pepper

1/4 cup chopped fresh chives

1/4 cup dairy-free margarine like Earth Balance, cold

4 ounces Tofutti cream cheese, cold

3/4 cup dairy-free buttermilk (click for recipe), cold

For the filling:

4 tablespoons dairy-free margarine like Earth Balance

1/2 cup all-purpose flour

2 cups chicken broth

1 1/2 cups soy or So Delicious Coconut milk

4 ounces Tofutti cream cheese

salt and pepper to taste

1 tablespoon lemon juice

3 cups shredded chicken meat (or a whole pre-cooked rotisserie chicken)

2 tablespoons olive oil

1 small onion, diced

1 small garlic clove, minced

1 1/2 cup thinly diced carrots

1 cup diced zucchini

1 1/2 cup frozen peas, thawed

To make the biscuits:

In a medium mixing bowl, whisk the flour, baking powder, baking soda, salt and pepper, sugar, and chives. Add the margarine and Tofutti cream cheese and combine with your fingers until the mixture resembles sand. 

Make a well in the middle of the mixture and add the dairy-free buttermilk. Use a fork to stir the milk into the flour. Once the dry mixture is fully incorporated into the buttermilk, drop the dough onto a lightly floured surface. Knead together until smooth, then shape and roll out into a circle, 1 1/2 inches thick. 

Using a biscuit cutter, cut out the biscuits and set them aside on a plate or platter. Continue to knead the dough scraps and cut out biscuits until all the dough is used. Place the biscuits in the refrigerator to keep cool.

To make the filling:

Preheat oven to 400 degrees F.

Dice the vegetables thinly and set aside. Set aside frozen peas to thaw. 

Melt the margarine in a saucepan over medium heat. Whisk in the flour. Add the chicken stock 1/4 cup at a time and continue to whisk constantly. Add in the milk and Tofutti cream cheese. Stir until cream cheese has melted. The mixture should be somewhat thick. Add the chicken, lemon juice, and salt and pepper to taste. Stir to combine, then remove from heat. 

Meanwhile, cook the onions, carrots, and zucchini in olive oil until soft. Add the minced garlic and give a quick stir until garlic becomes fragrant. Add the cooked vegetables and the peas to the chicken mixture and gently fold together. 

Pour the filling into a 9x13 baking dish. Place biscuits on top of the filling. Brush the tops of the biscuits with a thin layer of soy or coconut milk. Bake for 20 minutes, or until biscuits are golden brown. Let the casserole cool for a few minutes before serving. 

Enjoy!

~ Mandy