Name: Biscuit Chickpea Pot Pie
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 8 servings
Ingredients: 1 tbsp olive oil; 1 small yellow onion, chopped small; 3 cloves garlic cloves, minced; 0.33 cup all purpose flour; 2 cups vegetable broth; 1.5 cups almond milk (unsweetened, unflavored); 3 cups frozen vegetables ((carrots, corn, green beans, peas)); 1 large russet potato, peeled and chopped small; 15 ounces (1 can) chickpeas, drained and rinsed; 0.5 tsp salt (or to taste); 2 cups all purpose flour; 1 tbsp baking powder; 0.25 tsp salt; 0.5 cup plant butter, melted; 1 cup almond milk (unsweetened, unflavored); 1 cup vegan cheddar shreds (optional)

Instructions

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1

Preheat the oven to 400 degrees F and lightly oil a 9 x 13 inch casserole dish.
2

Heat the olive oil (1 tbsp) in a large skillet over medium-high heat. Add the yellow onion (1 small) and cloves (3 garlic) and cook for 2-3 minutes.
3

Stir in the all purpose flour (0.33 cup), then slowly pour in the vegetable broth (2 cups) and then the almond milk (1.5 cups). Bring to boil and stir or whisk until smooth and slightly thickened, about 2 minutes. Now add the frozen vegetables (3 cups), russet potato (1 large) and chickpeas (15 ounces). Simmer for 5-10 minutes, until the sauce thickens. Add salt (0.5 tsp), to taste.
4

Transfer the filling into the casserole dish and bake for 15 minutes while you make the biscuit topping.
5

In a large bowl, stir the all purpose flour (2 cups), baking powder (1 tbsp) and salt (0.25 tsp) together. Then pour in the plant butter (0.5 cup) and almond milk (1 cup) and mix with a spoon to combine. Stir in the vegan cheddar shreds (1 cup) if using.
6

Remove the casserole dish from the oven after 15 minutes, and quickly drop about 0.25 cup of the biscuit dough at a time, evenly, over the pot pie filling.
7

Return the dish to the oven and bake for another 20-25 minutes or so, until the biscuits are cooked through and golden brown. Sprinkle with parsley, if desired and serve.