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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!
5 from 1 vote
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Course: Entree, Main Course
Cuisine: American, Vegan
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 10 Servings
Calories: 362kcal
Author: Linda & Alex
Cost: $12


  • stove
  • Oven
  • large skillet


  • 20 ounce young green jackfruit packed in water
  • 1 tablespoon 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 teaspoon dried Italian seasoning
  • ¼ cup white wine
  • 32 ounce 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
  • cup plus 1 tablespoon 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 teaspoon aluminum-free baking powder
  • 2 garlic cloves minced
  • 1 teaspoon dried parsley
  • ½ teaspoon sea salt
  • ½ teaspoon 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


  • Preheat the oven to 375°F (190°C)
  • 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.
  • Spread the jackfruit on a rimmed baking sheet and bake for 15 minutes, or until the edges are slightly browned
  • In a large cast-iron skillet (or whatever pan you use for sautéing), heat the olive oil over medium-high heat.
  • 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.
  • Add the mushrooms and cook for another 7 minutes, or until they’re nicely browned. Stir often.
  • Add the garlic and Italian seasoning and cook for 2 minutes. Stir often.
  • Deglaze the pan with the wine, making sure to scrape up all of the stuck-on pieces.
  • Add the broth, shredded jackfruit, peas, and salt and pepper, and bring to a boil.
  • Reduce the heat to a simmer and cook for 20 minutes.
  • 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.
  • Whisk in the milk and continue whisking until it becomes a thick and creamy slurry.
  • Whisk the roux into the vegetables and broth. It will thicken as it cooks.
  • In a large mixing bowl, whisk the flour, baking powder, garlic, parsley, salt and pepper until completely combined.
  • 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.
  • Pour the milk into the flour an with a dough hook or paddle attachment, beat on medium until a solid ball of dough forms.
  • Drop the dough evenly over the stew and bake for approximately 25 minutes, or until the biscuits are golden brown.


  • 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.


Serving: 1cup | Calories: 362kcal | Carbohydrates: 48g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Sodium: 641mg | Potassium: 511mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3709IU | Vitamin C: 12mg | Calcium: 134mg | Iron: 2mg
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