• 1 can Pillsbury Grands (biscuits)
  • 3 T plant-based butter, divided
  • 1 package Abbot's Butcher Chopped "Chicken"
  • 1 small package frozen veggie mix (carrots, peas, corns, green beans)
  • 1 tsp. dried oregano
  • 2 tsp. dried parsley
  • 1 tsp. smoked paprika
  • 1-2 cups veggie broth
  • 1 1/4 cup plant-based sour cream
  • sea salt and cracked black pepper


  • Preheat the oven to 400 degrees F and prepare a 13x9-inch glass baking dish.
  • In a large sauce pan, warm half of the butter over medium heat. Add the Chopped “Chicken”, lightly season with salt and pepper and cook until slightly crisped on the edges and golden brown, about 4 minutes. Remove from pan.
  • Add the veggie mix to the pan along with the remaining butter to the pan and sauté until tender over medium heat, about 5 minutes. Season with salt and pepper
  • Whisk in the veggie broth and sour cream into the pan. Let the sauce simmer for 1 minute to thicken. Season with oregano, parsley, paprika, salt and pepper.
  • Remove the pan from the heat and mix in the chicken.
  • On a parchment lined sheet pan, bake the biscuits for half of the time listed on the can.
  • Transfer the chicken and veggie mixture into the baking dish. Place the half-baked biscuits on top, placing the bottom side on top to help with even baking.
  • Bake for 8-10 more minutes, until biscuits are golden brown and the chicken and veggie mixture is hot and bubbling. Enjoy!