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5.0 from 6 votes

Southern-Style Vegan Chicken and Biscuits

A savory creamy stew filled with vegetables, jackfruit, and topped with tender and fluffy biscuits. The perfect comfort food!

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings: 10 Servings
Calories: 362 kcal
Course: Main Course
Cuisine: American , Vegan

Ingredients

  • 20 ounce young green jackfruit packed in water
  • 1 tablespoon extra-virgin olive oil
  • 1 medium white onion finely chopped
  • 3 celery stalks chopped
  • 3 carrots chopped
  • 2 cups brown or white mushrooms chopped
  • 2 garlic cloves minced
  • 2 teaspoon dried Italian seasoning
  • ¼ cup white wine
  • 32 ounce no-chicken broth or vegetable broth we use Pacific brand
  • salt and pepper to taste
  • 1 ½ cups frozen peas
  • FOR THE ROUX
  • ¼ cup vegan butter
  • ¼ cup all-purpose flour use gluten-free if necessary
  • ⅓ cup plus 1 tablespoon unsweetened plant milk almond, cashew, pea, or oat will work. Do not use coconut milk.
  • FOR THE BISCUITS
  • 2 cups all-purpose flour use gluten-free if needed
  • 3 teaspoon aluminum-free baking powder
  • 2 garlic cloves minced
  • 1 teaspoon dried parsley
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ cup cubed and chilled vegan butter we use Earth Balance or Miyoko’s
  • 1 cup unsweetened plant milk not coconut milk

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F (190°C)
  2. Drain the jackfruit and rinse well. Squeeze the excess water from the jackfruit and shred it with your fingers or finely chop with a knife. You can also use a food processor to chop. Throw out the hard pieces that won’t shred.
  3. Spread the jackfruit on a rimmed baking sheet and bake for 15 minutes, or until the edges are slightly browned
  4. In a large cast-iron skillet (or whatever pan you use for sautéing), heat the olive oil over medium-high heat.
  5. When the oil is hot, add the onion, celery, and carrots, and cook for about 7 minutes, or until the onion becomes translucent. Stir often.
  6. Add the mushrooms and cook for another 7 minutes, or until they’re nicely browned. Stir often.
  7. Add the garlic and Italian seasoning and cook for 2 minutes. Stir often.
  8. Deglaze the pan with the wine, making sure to scrape up all of the stuck-on pieces.
  9. Add the broth, shredded jackfruit, peas, and salt and pepper, and bring to a boil.
  10. Reduce the heat to a simmer and cook for 20 minutes.
  11. FOR THE ROUX
  12. In a small saucepan over medium heat, melt the butter. When the butter begins to bubble, whisk in the flour until it forms a thick paste.
  13. Whisk in the milk and continue whisking until it becomes a thick and creamy slurry.
  14. Whisk the roux into the vegetables and broth. It will thicken as it cooks.
  15. FOR THE BISCUITS
  16. In a large mixing bowl, whisk the flour, baking powder, garlic, parsley, salt and pepper until completely combined.
  17. Add the butter and with a pastry cutter or your fingers (our preference), cut the butter into the flour until it’s the size of peas.
  18. Pour the milk into the flour an with a dough hook or paddle attachment, beat on medium until a solid ball of dough forms.
  19. Drop the dough evenly over the stew and bake for approximately 25 minutes, or until the biscuits are golden brown.

Notes

  • NUTRITION DISCLAIMER
  • Store covered in the refrigerator for up to 3 days.
  • If you’re going to freeze this, bake it in a freezer safe dish that will fit in your freezer and cover tightly. Freeze for up to 3 months.
  • Reheat in a 350°F (176°C) oven, covered with foil, for approximately 20 minutes, or until heated through.

Nutrition Information

Serving 1cup Calories 362kcal (18%) Carbohydrates 48g (16%) Protein 6g (12%) Fat 17g (26%) Saturated Fat 3g (15%) Sodium 641mg (27%) Potassium 511mg (15%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 3709IU (74%) Vitamin C 12mg (13%) Calcium 134mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Servings

Amount Per Serving

Calories 362

% Daily Value*

Serving 1cup
Calories 362kcal 18%
Carbohydrates 48g 16%
Protein 6g 12%
Fat 17g 26%
Saturated Fat 3g 15%
Sodium 641mg 27%
Potassium 511mg 11%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 3709IU 74%
Vitamin C 12mg 13%
Calcium 134mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.