Egg Free, Dairy Free Biscuit Topped Chicken Pie

My family loves biscuits, so this was a perfect all in one meal. The leftovers reheat perfectly.

Biscuit Topped Chicken Pie

2 cans mixed vegetables or any desired
1 can gravy (I use campbell's pork or turkey because their chicken gravy is not safe)
2 cups cooked and diced chicken breast
2 tsp Italian seasoning
1 chicken bouillon cube dissolved in 1/4 cup hot water
2 1/2 cups all purpose baking mix (I use Bisquick)
1 1/4-1 1/2 cups soy milk

Combine the vegetables, gravy, chicken, Italian seasoning and dissolved bouillon in a 9x13 baking dish. In a separate bowl, combine the baking mix and soy milk until the dough is a spreadable but thick consistency. Spread the biscuit mixture evenly over the chicken mixture. Bake at 350 for 30-35 minutes or until the biscuit topping is cooked through.
*  You can bake this meal in an 8x8 baking dish, using the same amount of the bottom mixture. However, use only 1/2 the amount of the biscuit topping.
*  You can substitute the chicken with cooked ground beef, sausage, ham or any meat desired.