1. Preheat your oven to 350°F and line a loaf pan with parchment paper.

2. In a medium bowl, combine the chopped vegan chicken, BBQ sauce, and most of the vegan mozzarella shreds, reserving 1/4 cup for the topping. Stir in about half of the chives.

3. Open the biscuit can and separate each biscuit into two layers. Press each layer into a flat disc, creating 16 discs total.

4. Lay one disc on your work surface and spoon a bit of the BBQ mixture on top. Continue stacking discs with filling between each layer until all discs are used, finishing with a plain disc on top.

5. Carefully press the stack together and transfer it into the prepared loaf pan. Spread it out slightly so it fits evenly. Add any remaining BBQ mixture on top.

6. Sprinkle the remaining vegan mozzarella over the loaf, drizzle with melted vegan butter, and finish with the remaining chives.

7. Bake for 35–45 minutes. If the top browns too quickly, cover loosely with foil for the rest of the baking time.

8. Remove from the oven, let cool briefly, then slice or pull apart to serve.