Preheat oven to 425°F.

Lightly grease a 9x13 casserole dish and set aside.

Chop all the veggies: dice the onion and potatoes, mine the garlic, and defrost and dice the vegan chicken.

Now it’s time to make the pot pie filling.

Heat the olive oil in a large pot over medium heat.

Add the onion to the pot and cook for 3-4 minutes until the onion becomes fragrant.

Add the garlic and cook for another minute.

Add the flour to the pot, and mix until the onion and garlic is coated evenly. Cook for 1-2 minutes to brown the flour slightly.

Slowly add the vegetable broth & dairy-free milk to the pot, whisking constantly so lumps don't form.

Add in the rest of the veggies & chicken: diced potatoes, mixed vegetables, diced vegan chick'n, salt and pepper.

Bring the pot to a gentle boil, and let it boil for about 5 minutes to slightly thicken it.

Then turn down the heat to simmer for about 15 minutes, stirring occasionally so the bottom doesn't burn.

Next, assemble the biscuit pot pie.

Carefully transfer the filling to the greased 9x13 casserole dish.

Then, gently place the cut biscuits on top of the dish.

I usually fit 8 jumbo sized biscuits without them touching, or 12 regular sized biscuits with them touching (you can also bake the leftover biscuits on a separate baking sheet for 15 minutes).

Brush a little vegan butter on top of the biscuits before baking (optional).

Bake the pot pie for 15 minutes, or until the top of the biscuits are golden brown.

Remove from the oven and immediately brush the top of the biscuits with melted vegan butter again.

Serve, dishing up 1 biscuit per serving and spooning some pot pie filling on top.