Prep time: 10 minutes 

Cook time: 30 minutes

Difficulty Level: Medium

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1. Preheat your oven to 425 degrees F. 
2. Wash and dry all produce. Trim, peel and small dice the carrots; small dice the celery and onion. Peel and mince the garlic. 
3. Heat a drizzle of oil in a medium ovenproof pan over medium heat. 
4. Add plant-based shreds in a single layer; season with a big pinch of salt and pepper. 
5. Cook, occasionally stirring, until browned all over (3-5 minutes)
6. Transfer to a plate
7. Heat a drizzle of oil in a pan over medium-high heat. Add mushrooms, carrots, celery, and diced onion; season with salt and pepper. 
8. Cook, stirring, until veggies are softened (5-7 minutes). 
9. Add garlic, thyme, and rosemary; cook until fragrant (30 seconds). Add shreds back to the pan and stir. 
10. Add 2 tbsp butter to the pan with veggies. Once melted, stir in flour; cook for 1 minute. 
11. Pour in 1¼ cups water, stock concentrate, mushroom powder, salt and pepper. Bring to a boil and cook until thickened (3-5 minutes). 
12.  Turn off the heat, stir in Better Balance sour cream and season with salt and pepper.
13.  Remove biscuits from the package; peel apart each biscuit at the center to create two thinner ones. 
14. Evenly top filling with biscuits, then brush with melted butter and sprinkle with reserved minced thyme. 
15. Bake on top rack until biscuits are golden brown and chicken is cooked (12-15 minutes).
16. Let pot pie cool for at least 5 minutes before serving. Spoon into shallow bowls or plates and serve!

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• 6 ounces Better Balance Shreds
• ⅔ cup (6 ounces) carrots, small diced
• ⅓ cup (2.5 ounces) celery, small diced
• 1 cup mushrooms, quartered 
• 1 each yellow onion, small diced
• 2 tsp garlic powder
• 3 tsp thyme 
• 2 tbsp parsley flakes 
• 2 tbsp flour
• 3 tbsp vegan butter 
• 2 tbsp Better Balance sour cream 
• 2 tbsp lemon juice 
• 3 tbsp nutritional yeast 
• 4 cups vegetable stock (low sodium)
• 6 ounces (1 can) Canned Biscuits

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