Cook the chicken breast per usual (350 degree oven, water in the bottom of a covered dish in the oven until it reaches 165). For best results, do the day before. Cool the chicken and refrigerate. On the day of, cube the chicken.

Dice the onion. Mince the garlic clove.

Preheat the oven to 425 degrees F.

Add 2 tbsp olive oil to a large pan over medium heat. Add the onion and garlic and a pinch of salt. Cook until soft, about 7 minutes.

Add the flour and stir well. Then slowly whisk in the broth.

Add the almond milk and bay leaves and stir. Simmer until the mixture is thickened, about 10 minutes.

While the sauce is thickening, prepare the biscuit dough. Pat it out in one large slab. Expect there to be enough extra to do a couple three biscuits beside, which will need their own pan. Prepare that, as well as an 8x8 glas pan.

Once the sauce has thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust easonings, adding more salt and pepper if needed.

Discard the bay leaves (!!) and scoop the mixture into the bottom of the glass 8x8. Cut the biscuit slab as desired and then apply to the top of the mixture., Bake uncovered for about 14-17 minutes. Bake the leftover biscuits alongside, but check on them at 10 minutes and expect them to be out at the 12 minute mark. Let cool for 5 minutes before serving.