Biscuit Topped Chickpea Pot Pie

This chickpea pot pie with biscuit topping is a comfort food classic! It contains a vegan cheddar biscuit topping and is stuffed with chickpeas and veggies. Quite simple to create, too! Compared to the traditional Vegan Pot Pie recipe, which requires for pie crust, Biscuit Topped Chickpea Pot Pie is a little simpler to create. It is filled with vegetables and uses chickpeas in place of chicken and is oh-so-comforting!

Ingredients

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 cup mushrooms, sliced
1 can (15 ounces) chickpeas, drained and rinsed
1 cup vegetable broth
1 cup frozen peas
1 cup frozen corn
1 cup unsweetened almond milk (or any non-dairy milk)
2 tablespoons all-purpose flour
1 tablespoon nutritional yeast (optional)
1 teaspoon dried thyme
Salt and pepper to taste

Ingredients for Biscuit Topping

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegan butter, cold and cubed
1/2 cup unsweetened almond milk (or any non-dairy milk)

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent.
Add the carrots, celery, and mushrooms to the skillet. Cook for about 5 minutes until the vegetables start to soften.
Stir in the chickpeas, vegetable broth, frozen peas, frozen corn, almond milk, flour, nutritional yeast (if using), dried thyme, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until the mixture thickens.
Transfer the filling to a 9-inch (23 cm) pie dish or any oven-safe casserole dish.
In a separate bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Add the vegan butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Pour in the almond milk and stir until just combined. Be careful not to overmix.
Drop spoonfuls of the biscuit dough over the filling in the pie dish, spreading it out evenly.
Bake in the preheated oven for about 25 minutes or until the biscuits are golden brown and the filling is bubbly.
Remove from the oven and let it cool for a few minutes before serving.