Cooper's Chikin n Dumplins

"I sort of made up as I went along. A sautéed onion, celery, carrots reduced for a while in a cup of vegan chikin stock (from a cube). Added a cup of creamed corn and 6 small yellow potatoes mashed with skin on. Reduced for a while. Salt and pepper and 2 bay leaves. 

Added a little unsweetened almond milk for some creaminess. 

The biscuits were 2 cup flour, 2 teaspoon of baking powder and 3/4 cup of almond milk and about 1 tablespoon of oil and a pinch of kosher salt. Quick proof of the dough and then cut into 8 balls. Placed on top and put the whole pan in the over for 20 mins at 350-75 or until the biscuits were golden."