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An iron skillet with chicken and biscuits.

Southern-Style Vegan Chicken and Biscuits

A savory creamy stew filled with vegetables, jackfruit, and topped with tender and fluffy biscuits. The perfect comfort food!
Course Entree, Main Course
Cuisine American, Vegan
Keyword chicken and dumplings, comfort food, vegan
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 10 Servings
Calories 362 kcal
Author Linda Meyer


  • 20 oz young green jackfruit packed in water
  • 1 tbsp extra-virgin olive oil
  • 1 medium white onion finely chopped
  • 3 celery stalks chopped
  • 3 carrots chopped
  • 2 cups brown or white mushrooms chopped
  • 2 garlic cloves minced
  • 2 tsp dried Italian seasoning
  • ¼ cup white wine
  • 32 oz no-chicken broth or vegetable broth we use Pacific brand
  • Salt and pepper to taste
  • 1 ½ cups frozen peas
  • ¼ cup vegan butter
  • ¼ cup all-purpose flour use gluten-free if necessary
  • 1/3 cup plus 1 tbsp unsweetened plant milk almond, cashew, pea, or oat will work. Do not use coconut milk.
  • 2 cups all-purpose flour use gluten-free if needed
  • 3 tsp aluminum-free baking powder
  • 2 garlic cloves minced
  • 1 tsp dried parsley
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • ½ cup cubed and chilled vegan butter we use Earth Balance or Miyoko’s
  • 1 cup unsweetened plant milk not coconut milk


  1. Preheat the oven to 375°F (190°C)
  2. Drain the jackfruit and rinse well. Squeeze the excess water from the jackfruit and shred it with your fingers or finely chop with a knife. You can also use a food processor to chop. Throw out the hard pieces that won’t shred.
  3. Spread the jackfruit on a rimmed baking sheet and bake for 15 minutes, or until the edges are slightly browned
  4. In a large cast-iron skillet (or whatever pan you use for sautéing), heat the olive oil over medium-high heat.
  5. When the oil is hot, add the onion, celery, and carrots, and cook for about 7 minutes, or until the onion becomes translucent. Stir often.
  6. Add the mushrooms and cook for another 7 minutes, or until they’re nicely browned. Stir often.
  7. Add the garlic and Italian seasoning and cook for 2 minutes. Stir often.
  8. Deglaze the pan with the wine, making sure to scrape up all of the stuck-on pieces.
  9. Add the broth, shredded jackfruit, peas, and salt and pepper, and bring to a boil.
  10. Reduce the heat to a simmer and cook for 20 minutes.
  12. In a small saucepan over medium heat, melt the butter. When the butter begins to bubble, whisk in the flour until it forms a thick paste.
  13. Whisk in the milk and continue whisking until it becomes a thick and creamy slurry.
  14. Whisk the roux into the vegetables and broth. It will thicken as it cooks.
  16. In a large mixing bowl, whisk the flour, baking powder, garlic, parsley, salt and pepper until completely combined.
  17. Add the butter and with a pastry cutter or your fingers (our preference), cut the butter into the flour until it’s the size of peas.
  18. Pour the milk into the flour an with a dough hook or paddle attachment, beat on medium until a solid ball of dough forms.
  19. Drop the dough evenly over the stew and bake for approximately 25 minutes, or until the biscuits are golden brown.

Recipe Notes


  • Store covered in the refrigerator for up to 3 days.
  • If you’re going to freeze this, bake it in a freezer safe dish that will fit in your freezer and cover tightly. Freeze for up to 3 months.
  • Reheat in a 350°F (176°C) oven, covered with foil, for approximately 20 minutes, or until heated through.
Nutrition Facts
Southern-Style Vegan Chicken and Biscuits
Amount Per Serving (1 cup)
Calories 362 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Sodium 641mg28%
Potassium 511mg15%
Carbohydrates 48g16%
Fiber 4g17%
Sugar 7g8%
Protein 6g12%
Vitamin A 3709IU74%
Vitamin C 12mg15%
Calcium 134mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.