Iron ChickN Pot Pie

Ingredients
1 frozen bag of mixed vegetables
1 box of vegetable broth
1/4 cup plant based milk + 1/4 cup coconut milk
1/2 tsp no chicken bouillon
1/2 tsp roasted garlic bouillon
1/4 tsp of mushroom bouillon
1 dash of course black pepper
1 dash of basil
1/4 tsp of cornstarch (optional)
2 celery sticks diced to your liking
1 Tbsp vegan butter
2 cups of ChickN strips (frozen)
Preheat oven to 375*
In a Dutch oven heat your butter on medium low heat add your celery sauté 2 minutes next add your frozen ChickN strips and frozen vegetables sauté additional 3 minutes add all of your bouillon stirring continuously pour in your vegetable broth and your coconut+vegan milk basil and black pepper, cover and simmer about 10 minutes
(This next step is optional) remove a 1/4 cup of liquid from the pot and add the cornstarch mixing with spoon until completely smooth *no clumps* then add the liquid back into the pot stir, recover and set aside
Spray your cast iron skillet with non stick cooking spray, add your mixture to the skillet, pop open your biscuits and spread them around next place them in the oven until golden brown about 15 minutes brush the top off the biscuits with vegan butter and sprinkle with parsley,, Enjoy!!
** I didn’t have any potatoes on hand but feel free to add some if you’d like, I will next time