Preheat oven to 425 degrees F.
Add 2 Tbsp olive oil to a large saucepan over medium heat h size). Then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.
Add the flour and stir with a whisk, then slowly whisk in the broth.
Add almond milk and bay leaves and stir.
Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, spoon out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk, Add back into the pot to thicken. Wait a few minutes.
While the sauce is thickening, prepare biscuits. Cut out, leave unbaked, and set aside.
Once the sauce is thickened, add the fresh or frozen vegetables and cook for 4-5 more minutes or until done. If you are using fresh veggies that may need longer cooking you can par cook ahead of time and add for the final cooking in the sause.
Add Chik'n (or diced Chicken) into the mixture, blend well and cook for a few more minutes.
Taste and adjust seasonings, adding more salt and pepper if needed.
Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased 4 oz ramekins or a 8×8 baking dish.
Top with biscuits and brush the tops with melted vegan butter. Set your ramekins (or 8×8 dish or)on a baking sheet to catch overflow and bake until th e biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.