No Chicken Pot Pie with Whole Wheat Biscuit Crust

Name: No Chicken Pot Pie with Whole Wheat Biscuit Crust
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon apple cider vinegar; 3 teaspoons baking powder; 12 servings Corona Beer - optional; 12 servings freshly ground black pepper; 2 stalks celery chopped; 1 teaspoons celery seed; 1 package Gardein Chickn Teriayki cubed (dont use the sauce packet) - optional; 2 teaspoons Vogue Instant Vegetarian Chicken Base (certified vegan); 1 Celifibr Vegetarian Chicken bullion cube (vegan); 1 teaspoon heaping tsp corn starch dissolved in 1/4 cup boiling water; 2 Tbsps all-purpose flour; 12 servings extra flour for turning out dough; 454 grams Frozen Mixed Vegetables (peas, corn, green beans, carrots, lima beans); 2 Tbsps olive oil; 1 large onion chopped; 1 teaspoon sea salt; 1 teaspoons Bells Poutlry Seasoning; 79 milliliters shortening (I use half SBL, half Crisco); 177 milliliters soymilk; 118 milliliters unsweetened soy milk; 710 milliliters water hot water; 473 milliliters white whole wheat flour; 2 Tbsps Smart Balance Light - SBL (vegan)

No Chicken Pot Pie with Whole Wheat Biscuit Crust is a dairy free recipe with 12 servings. One serving contains 214 calories, 6g of protein, and 9g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. If you have flour, baking powder, soy milk, and a few other ingredients on hand, you can make it.