Gluten-Free Chicken Pot Pie Soup (Dairy-Free!)

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• 3 Tbsp dairy-free butter
• 1.75 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1/4 tsp sea salt
• 1/4 tsp pepper (plus more to taste)
• 1 each small yellow onion, diced (1 small onion yields ~1 ½ cups or 225 g diced)
• 3 each large cloves garlic, minced
• 1/3 cup MB 1:1 Gluten-Free Flour Blend (*see notes for other options)
• 2 ½ cups chicken broth or stock (or bone broth)
• 14 oz light coconut milk
• 16 oz frozen mixed vegetables (~3 ½ cups corn, green beans, peas, and carrots // or sub fresh)
• 3 each whole bay leaves
• 1 each batch Easy Vegan Gluten-Free Biscuit DOUGH (prepared during step 3)
• As Needed Black pepper

1. In a large Dutch oven or other oven-safe pot, melt 1 Tbsp vegan butter over medium heat. Add the chicken and cook, stirring occasionally, until it is mostly cooked through and has released some juices — about 5 minutes. Season with a pinch of salt and pepper, and transfer to a bowl or plate, leaving the juices in the pot. Set chicken aside.
2. To the now empty pot, add the remaining 2 Tbsp vegan butter and melt over medium heat. Add the onion and cook for 3-4 minutes, or until translucent and fragrant. Turn the heat to medium low and add the garlic (optional) and flour. Stir to combine the onions and the flour, then slowly add the chicken broth, stirring frequently with a wooden spoon or large whisk to prevent clumps. Once combined, stir occasionally until the mixture is lightly simmering and has thickened, about 3-5 minutes.
3. Add the light coconut milk, frozen mixed veggies, and bay leaves. Stir to combine, then cover and let simmer on low heat for 10-15 minutes while you prepare the biscuit dough. Preheat the oven to 400 degrees F (204 C).
4. When the biscuit dough is ready, remove the bay leaves and add the cooked chicken back to the pot. Stir to combine. Then scoop the biscuit dough in ~2 Tbsp amounts (we used this scoop) and evenly distribute the dough on the top of the soup. You can do more well-formed “scoops” or simply use a spoon and do “drop” biscuits. Both work!
5. Transfer the pot to the oven and bake for 15-20 minutes (uncovered), or until a toothpick inserted into the center of the biscuits comes out clean.
6. Remove from the oven, let cool for a few minutes, and enjoy! Leftovers keep in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 1 month.