Vegan Pot Pie with Chickpeas

This Vegan Pot Pie will be a hit with everyone at the dinner table! It’s full of chickpeas and vegetables with a fluffy biscuit topping. Made with plants!

For the filling:
1 yellow onion, diced
1 medium carrot, diced
2 celery stalks, diced
1 medium white or gold potato, chopped into ½-inch pieces
3 garlic cloves, minced
1 15-ounce can chickpeas, drained and rinsed
½ cup corn, fresh or frozen
½ cup green peas, fresh or frozen
1½ cups vegetable broth
2 tablespoons flour (whole wheat or all-purpose)
2 tablespoons tapioca starch (or arrowroot starch)
1 tablespoon nutritional yeast
2 teaspoons Italian seasoning
½ teaspoon salt
½ teaspoon pepper
For the biscuit topping:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup dairy-free butter (I use Earth Balance)
½ cup ice cold water
Fresh rosemary, for garnish

View the full recipe at Emilie Eats →