This comforting autumnal dish involves several steps but is well worth it. For a vegetarian variation, try meat-free sausage with sage.

SERVES 4 TO 6

INGREDIENTS

• 3 cups plain unsweetened soy milk, divided
• 1 tablespoon fresh, strained lemon juice
• 3 cups plus 3 tablespoons white whole-wheat flour, divided 1 tablespoon Sucanat or brown sugar
• 1 tablespoon baking powder
• 2 teaspoons minced fresh rosemary leaves
• 1 1/2 teaspoons plus 1/8 teaspoon kosher salt, divided 1/2 teaspoon baking soda 7 1/2 tablespoons vegan butter, very cold, divided About 1 2/3 pounds (26 ounces) boneless, skinless chicken thighs, cut into 1-inch cubes 1 tablespoon vegetable oil
• 1 cup coarsely chopped red onion (about 1)
• 1 cup coarsely chopped green apple (about 1)
• 1 cup coarsely chopped parsnip (about 2)
• 1 cup coarsely chopped carrot (about 2)
• 1 cup thinly sliced leek (white and light green parts only), rinsed and drained (about 1/2 large leek) 2
  tablespoons minced garlic
• 1 tablespoon minced fresh sage leaves
• 5 grinds black pepper
• 1/4 cup apple juice

PREPARATION 

MAKE THE BISCUITS

1. Preheat the oven to 450 degrees F.
2. In a small-medium bowl, mix 1 cup of the soy milk and all of the lemon juice, and let sit for 10 minutes.
3. In a large bowl, whisk together 2 cups plus 2 tablespoons of the flour, the Sucanat, baking powder, rosemary, 1/2 teaspoon plus 1/8 teaspoon of the salt, and the baking soda until well blended.
4. Cut 5 tablespoons of the butter into small cubes and add to the flour mixture.
5. Using a pastry blender or your fingers, crumble the butter into the flour until it forms coarse meal.
6. Pour in the milk mixture, and gently knead in the bowl just until a smooth dough forms (avoid overworking).
7. Transfer the dough to a cold clean surface, and pat into a 4 x 4-inch rectangle 1 inch thick.
8. With a sharp 2-inch biscuit cutter, cut into about 8 rounds, and transfer to a baking sheet. The biscuits should be spaced 1 inch apart.
9. Melt 1/2 tablespoon of the butter in the microwave, about 25 seconds. Brush on top of the biscuits.
10. Immediately transfer to the oven and bake on the middle rack until golden brown and cooked through, about 12 minutes.

MAKE THE FILLING

1. In a medium-large bowl, use tongs to toss the chicken with the remaining 5 tablespoons of flour.
2. Heat the remaining 2 tablespoons butter with the oil in a Dutch oven over medium-high heat.
3. Once the butter has melted, add the chicken, and cook until golden brown and mostly cooked, turning over halfway through, 8 to 10 minutes. Transfer to a plate or bowl.
4. To the hot pot, add the onion, apple, parsnip, carrot, leek, garlic, sage, black pepper, and the remaining teaspoon of salt.
5. Sauté, stirring occasionally, until the carrot and parsnip are two-thirds cooked through, about 8 minutes.
6. Add the juice and remaining 2 cups soy milk, and bring to a full boil.
7. Stir back in the chicken and any juices from the plate.
8. Cover and reduce the heat to medium low. Simmer until the chicken is fully cooked and the sauce has thickened (the parsnip will break down to further thicken the sauce), about 8 minutes. Stir the sauce until smooth.

ASSEMBLE THE POTPIE

• For a family-style presentation, ladle the chicken-vegetable sauce mixture into a 13 x 9-inch baking dish.
• Top evenly with the 8 warm biscuits.
• (For individual presentations, ladle the filling into 6 large ramekins, and top each one with one biscuit—you’ll have two biscuits left over.)