1 lb Hickory Smoked Bar-b-q Chicken In Bar-b-q Sauce Smoke Flavoring
12 Each Southern Style Biscuit Dough 2.25oz
3/4 C Plant Based Cooking Creme Naturally Flavored
1 qt. Chicken Stock
1 1/4 C Cream Of Chicken Soup
1 1/2 C Water
1/2 tsp. Poultry Seasoning
1/2 tsp. Pepper
4 tbsp. Butter
1/4 C Flour


Combine Plant Based Cooking Creme Naturally Flavored and water. Set aside.
Cut biscuits dough into half-inch pieces. (Dust your hands with flour, and then roll each biscuit between your hands forming a long tube, and cut into half-inch pieces.)
Set cut biscuits on a lined and sprayed sheet pan, keeping them separated. Cover with plastic wrap, and refrigerate.
In a large pot, combine chicken stock, cream of chicken soup and the first 1 1/2 cups of Plant Based Cooking Creme Naturally Flavored and water mixture, whisking together until soup is dissolved. Add poultry seasoning and black pepper.
Bring to a full boil, then reduce the heat to medium so the liquid continues to simmer, but not to a boil.
Start dropping the cut biscuits, a few at a time, into the simmering liquid. Reduce the heat to medium-low, and stir occasionally.
Once all the biscuits have been added to the liquid, let them simmer while preparing the thickener. To make the thickener, combine 1/4 cup of flour with the remaining 3/4 cup of Plant Based Cooking Creme Naturally Flavored and water mixture.
Slowly add thickener to the liquid and biscuits, stirring constantly.
Once the mixture in the pot begins to thicken, add the chicken.
Let mixture cook, covered, for approximately 20 minutes, stirring occasionally, until biscuits are no longer doughy, but still firm.