"Chicken" 'N' Biscuits - Just like Mom used to make! Better, actually. SHHHHH!

A big THANK YOU goes out to Amber G. for once again posting a delicious sounding recipe that I had to try! I modified it by drastically reducing the oil content and eliminated the Earth Balance except for the biscuits. Two words to describe this recipe: Holy. Crap. If you need some comfort food, I strongly suggest you make this! So good!!


1 Onion: small, chopped

2 Carrots, chopped

2 Celery stalks, chopped

Mushrooms (Optional, but recommend. I didn't have any and this was still awesome.)

2 Small potatoes cut to match the size of your bean (or slightly larger).

Garlic, diced and sliced, whatever you prefer. Doesn't have to look pretty, just makes the soup (and everything) better.

Green Onion (or leeks), chopped.

Beans - White canelli or garbanzo. I used garbanzo the first time and liked that better, but both work.

Frozen peas, about a cup.

Kale (Optional, but is kale ever really optional?)

Vegetable stock (or water)

Herbs. Lots of them. Fresh is better. Dried is fine. Thyme, oregano, basil, rosemary, and whatever else might be growing in your garden. I had some flat leaf Italian Parsley, then I just threw in som dried basil, oregano, sage and coriander. If you have an Italian Blend, that works.

Flour 1-3 TBSP

Salt & Pepper

Nutritional Yeast (Optional, but recommended. I used about 4 TBSP)

For the biscuits: I followed THIS RECIPE until the last step. Super easy, delicious too. You can easily make these GF by using chickpea (garbanzo) flour. I didn't do that, but I'm going to next time.

Prep everything. Wash and drain garbanzos, clean and chop all the veggies, and trim some herbs. 

And onion, green onion, mushrooms if you're using them, celery and carrots to a very lightly oiled and heated pot. Saute and allow everything to cook down and caramelize a bit. 

Add garlic. Stir for a minute or two. 

Add herbs. I used quite a bit of a few different kinds: sage, coriander, italian parsley, thyme, etc.

Biscuit dough in the works.

Add potatoes. Stir. Salt and Pepper. Turn the heat to medium low and let everything cook for a while, stirring occasionally. You really want the flavors to blend together, all while allowing your potatoes to soften (not completely, but a bit). This might be a good time to start your biscuits, if you haven't already done it.

Add kale. Make sure your veggies have a bit of moisture. They should still have some left from the mushrooms you used them. If not, don't be afraid to add a bit more water. Add about one and a half to two tablespoons of flour and blend well, into the vegetables. You are going to have some browning on the bottom of the pot, but this will come off later and give some extra flavor to the stew. 

Bring heat back up to medium/medium high and slowly start adding stock to your pot. Maybe a quarter cup at a time (at first). You want the stock to simmer on the bottom so that the brown goodness cooks off the bottom while you stir it in. Add more stock, stir, and scrape the bottom more. Add enough stock to cover vegetables. Add beans. Bring to simmer and allow to cook until potatoes are fully soft. (Work on your biscuits!) Taste and season. Feel free to add more herbs, spices, or nutritional yeast, and of course: salt and pepper. Add peas. Turn off heat. And stir. Preheat oven to 450 degrees.

Onto the biscuits! Instead of rolling, cutting, and all that jazz, you just pull chucks off the dough and roll them into one and a half inch balls. No rolling pin needed!

Place your biscuit circles on top of the stew. The stew should be thick enough so that biscuits mostly sit on top with little sinking. If it isn't, add more flour to the mixture.

Place the whole pot into pre-heated oven for 15 to 20 minutes. Depending on the size of your biscuits and oven you've go, it will take different lengths of time. You want the biscuits to be firm to the touch and slightly browning.

Plate and enjoy! 


  1. I REALLY need to make this again. One of my favorite recipes EVER!!!! <3

  2. I'm making just the biscuits, but with chickpea flour, tonight to have with the fennel split pea soup that I am currently obsessing over. (Recipe to come.)

  3. the chickpea flour is soooo good with this recipe. I've made this twice and I'm hooked.

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  5. So glad you're loving it!

    My chickpea flour biscuits came out like hockey pucks though! I clearly did something wrong. I will try again though, because I'm sure, when done right, they blow away biscuits made with regulare APF. :)

    And the weather right now is just begging for me to make this again. Mmmmm...maybe tonight!


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