My vegan chicken and biscuits casserole is made with a savory stew of tender veggies and hearty seitan, baked up with fluffy drop biscuits on top. Cozy, delicious, and way easier than it looks, it’s perfect for chilly evenings, relaxed weekends, and anytime you’re craving serious comfort food.
I’ve had a number of requests for vegan chicken and biscuits over the years, including from within my own household. What took me so long? Well, chicken and biscuits wasn’t a dish we ate much when I was growing up, so I felt a tad bit intimidated. But it’s really just a creamy chicken stew with drop biscuits on top, and I already make vegan chicken and dumplings, vegan chicken noodle soup, and vegan biscuits and gravy… I could totally handle vegan chicken and biscuits!
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And indeed, this dish turned out killer, and my husband swears it was even better than the chicken and biscuits casserole he ate when growing up.
The stew component of this recipe is pretty close to what you’d find in a traditional chicken and biscuits recipe, but with a couple of simple swaps, including seitan in place of chicken. It’s loaded with savory flavor, pretty simple, and cooks up in one pot! While the stew simmers you’ll be mixing up a basic vegan drop biscuit topping. These biscuits are just as buttery and delicious as my classic vegan biscuits, with a lot less fuss involved in making them.
The result is the ultimate vegan comfort food. This scrumptious casserole is perfect for relaxed weekends, and I bet everyone will be begging for seconds.
Ingredients You’ll Need
Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
Vegan butter. You’ll need this for both the stew and topping. Most grocery stores stock it in the refrigerated section, near the regular butter.
Onion.
Carrots.
Celery.
Seitan. This is our chicken substitute in this recipe. You can use store-bought or homemade seitan.
Flour. We’re using all-purpose wheat flour in this recipe. I’m not sure how it will work with any other varieties.
Garlic.
Non-dairy milk. I used almond milk, but pretty much any variety that works for drinking can be used in this recipe. Read my guide to non-dairy milk if you’re not sure what type to use.
Vegetable broth.
Nutritional yeast. Not to be confused with baker’s yeast, nutritional yeast will add savory flavor to your stew. Look for it in the natural foods section of your grocery store.
Poultry seasoning. This is an herb blend that’s normally used to season poultry. Don’t worry though — the seasoning blend is totally vegan. Look for it in the spice aisle at the store.
Frozen peas.
Frozen corn.
Salt and pepper.
Apple cider vinegar. This will help that biscuit topping get nice and fluffy. Need an alternative? Read my guide to apple cider vinegar substitutes for baking.
Baking powder.
How It’s Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Cook the veggies and seitan. Melt your vegan butter in a large pot, then add diced onion, carrots, and celery. Cook the mixture for a few minutes, then add your diced seitan. Continue until the vegetables start to soften and the seitan begins to brown.
Add flour and garlic. Add your flour and minced garlic. Make sure to stir the mixture up well, so the flour coats the other ingredients. Continue cooking the mixture for about 2 minutes, making sure to stir constantly to prevent burning.
Simmer. Slowly stir in the non-dairy milk, then the broth, nutritional yeast, and poultry seasoning. Get the stew to a simmer and let it cook for a bit, until the vegetables are soft and the base has thickened.
Combine liquid ingredients for the biscuits. While the stew simmers, stir your milk and apple cider vinegar together. Make sure the milk is nice and cold!
Combine dry ingredients. First, whisk your flour, baking powder, and salt together. Next, add slices of cold butter, straight from the fridge. Cut it into the dry mixture using a fork or pastry cutter. You want lots of little bits of butter coated in the flour mixture.
Mix the dough. Add the milk mixture to the flour mixture, then stir everything up to create a soft dough. Be careful to avoid overmixing it — this can toughen your biscuits, and we don’t want that.
Finish the stew. Take the pot off of heat, then stir in your peas and corn. Taste-test the stew and stir in some salt and pepper to taste.
Assemble and bake. Pour the stew into a casserole dish. Split your dough up into 8 equal pieces, roll them into balls, and place them on top of the stew. Pop it into the oven and bake the casserole until the stew is bubbly and the biscuits are done.
Tip: Be sure to check the bottom of your biscuits to ensure they’re fully cooked. Just gently lift one using a spoon, then look for raw dough.
Serve. Your vegan chicken and biscuits is just about ready to go! You’ll want to let it sit out for a few minutes when it comes out of the oven, to finish setting. Next, divide it onto plates and dig in!
Variations
Cheesy chicken and biscuits. Sprinkle a layer of shredded vegan cheese over the casserole before adding your biscuit topping.
Veggie swap. Replace the peas and corn with your favorite frozen vegetables, like broccoli, cauliflower, or green beans.
Spice it up. Add a little heat to the stew with some cayenne pepper or your favorite hot sauce.
Frequently Asked Questions
Possibly, but you’d need to experiment and make several substitutions. Soy curls or a vegan gluten-free chicken alternative should work in place of the seitan. You can thicken the stew using an all-purpose gluten-free flour blend. As for the biscuits, your gluten-free flour blend may work, but I would recommend seeking out a vegan gluten-free drop biscuit recipe instead.
I don’t recommend it. I made an attempt and the biscuits never fully cooked. If you really want to give it a try, I would bake the casserole (just the stew) and biscuits separately, then place the biscuits on top of the stew when done.
The stew can be made in advance and stored in the fridge for up to three days. Heat it up on the stove before placing it in your baking dish. I don’t recommend making the biscuit dough in advance.
I like to store leftovers in the original baking dish, covered tightly in plastic. You could also transfer them to one or more airtight containers. Either way, store the leftovers in the fridge for up to 3 days or in the freezer for up to 3 months.
More Vegan Casseroles
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Vegan Chicken & Biscuits Casserole
My vegan chicken and biscuits casserole is made with a savory stew of tender veggies and hearty seitan, baked up with fluffy drop biscuits on top. Cozy, delicious, and way easier than it looks, it’s perfect for chilly evenings, relaxed weekends, and anytime you’re craving serious comfort food.
Ingredients
For the Stew
¼ cup vegan butter1 medium onion, diced2 medium carrots, diced2 medium celery stalks, diced8 ounces seitan, diced⅓ cup all-purpose flour3 garlic cloves, minced2 cups unflavored and unsweetened non-dairy milk1 ½ cups vegetable broth¼ cup nutritional yeast flakes1 teaspoon poultry seasoning¾ cup frozen peas, thawed¾ cup frozen corn, thawedSalt and pepper, to taste
For the Biscuit Topping
¾ cup unflavored and unsweetened non-dairy milk, chilled1 teaspoon apple cider vinegar2 cups all-purpose flour1 tablespoon baking powder¾ teaspoon salt½ cup vegan butter, chilled
Instructions
Melt the butter over medium heat in a large pot. Once the butter has melted, add the onion, carrots, and celery. Cook the vegetables for about 5 minutes, stirring occasionally, until they start to soften.
Stir in the seitan and cook it with the vegetables for about 5 minutes, stirring occasionally, until the pieces just start to brown around the edges.
Sprinkle the flour into the pot and add the garlic. Stir well until the flour evenly coats the seitan and vegetables. Cook the mixture while stirring constantly for 2 minutes.
Slowly add the milk to the pot while stirring, then add the broth, nutritional yeast, and poultry seasoning. Stir well to break up any clumps of flour. Raise the heat to high and bring the stew to a boil, then reduce the heat and let it simmer for about 15 minutes, until the vegetables are tender.
While the stew simmers, preheat the oven to 400°F.
To make the biscuit topping, first stir the milk and apple cider vinegar together in a small bowl or container.
Whisk the flour, baking powder, and salt together in a large mixing bowl. Cut the butter into 5 or 6 slices, then add them to the flour mixture. Use a fork or pastry cutter to cut the butter into the flour mixture. Continue until the mixture resembles coarse crumbs.
Pour the milk mixture into the bowl with the flour mixture and stir just until fully mixed. You should have a fluffy dough at this point.
Once the stew has finished cooking, transfer it to an approximately 2 ½ quart baking dish. Scoop the biscuit dough into 8 balls and distribute them over the stew.
Bake the casserole for about 25 minutes, or until the stew is bubbly and the biscuits are cooked through and lightly browned on top. I recommend using a spoon to raise one of the biscuits to make sure the bottom is cooked. It may be moist and covered with stew, but you should not see any raw dough.
Let the casserole sit for 5 to 10 minutes before serving.
Nutrition
Calories: 696kcal | Carbohydrates: 80g | Protein: 25g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Sodium: 1900mg | Potassium: 504mg | Fiber: 8g | Sugar: 6g | Vitamin A: 7208IU | Vitamin C: 18mg | Calcium: 433mg | Iron: 6mg
