Ingredients
| 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 |
Directions
1 |
Combine Plant Based Cooking Creme Naturally Flavored and water. Set aside. |
|---|---|
2 |
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.) |
3 |
Set cut biscuits on a lined and sprayed sheet pan, keeping them separated. Cover with plastic wrap, and refrigerate. |
4 |
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. |
5 |
Bring to a full boil, then reduce the heat to medium so the liquid continues to simmer, but not to a boil. |
6 |
Start dropping the cut biscuits, a few at a time, into the simmering liquid. Reduce the heat to medium-low, and stir occasionally. |
7 |
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. |
8 |
Slowly add thickener to the liquid and biscuits, stirring constantly. |
9 |
Once the mixture in the pot begins to thicken, add the chicken. |
10 |
Let mixture cook, covered, for approximately 20 minutes, stirring occasionally, until biscuits are no longer doughy, but still firm. |
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