Out of respect to the chefs and food creators I know, I will never call these a recipe. They are general instructions for the things I make frequently, hence a recipe-ish.

This is the perfect winter dish. My only recommendation is to split the filling into two baking dishes and bake them one at a time (biscuits are not the same when they’re reheated, so I’d rather you have a fresh dish than a reheated one).

Ingredients

• 1 packet of Abbott’s plant based chicken

• 1 packet of refrigerated or frozen biscuits

• Frozen peas and carrots (it’s what I always have on hand, but you can do a traditional mirepoix as well)

• Milk or broth

• Flour

• Butter

• Your preferred spices and herbs (I add paprika and oregano, and fresh thyme and rosemary in this)

Directions

• Prepare a roux (melt four tablespoons of butter, and whisk in four tablespoons of flour until it’s fully combined).

• Whisk in milk or broth until you have a smooth liquid. Bring the mixture to a low boil, and reduce and heat and simmer (mixing frequently).

• Add in your protein and mix until they’re well coated. Season the mixture with your spices and herbs.

• Pour the filling into your baking dish, and top with the uncooked biscuits. Bake the dish according to the biscuit baking instructions.

• Serving recommendation: place the biscuit on the plate first, with the side that touched the filling up. Serve the filling on top.