Chickpea Pot Pie with Biscuit Topping

1 yellow onion, diced
1 medium carrot, diced
2 celery ribs, diced
1 medium white or gold potato, chopped into 1/2-inch pieces
3 garlic cloves, minced
1 15-ounce can chickpeas, drained and rinsed (or sub a block of cubed tofu for variety)
1/2 cup corn, fresh or frozen
1/2 cup green peas, fresh or frozen
1 1/2 cups vegetable broth
2 Tbsp flour (whole wheat or all-purpose)
2 Tbsp tapioca starch
1 Tbsp nutritional yeast
1/2 tsp salt
1/2 tsp pepper

For the biscuit topping:
2 cups unbleached all-purpose flour
1/2 tsp salt
1 Tbsp baking powder
1/2 cup dairy-free butter (I use Earth Balance)
1/2 cup ice cold water
Fresh rosemary, for garnish

Preheat oven to 425F.

In a medium skillet, warm a little oil or grease the pan with cooking spray. Add onion; cook for 5-7 minutes, until onions begin to brown. Add carrots, celery, and potato; cook for 8-10 minutes, until the vegetable are semi-tender. Add garlic; cook for 1 minute until fragrant. Add chickpeas (or tofu), corn and peas. Cook until heated through, if vegetables are frozen.

Add broth, flour, tapioca starch, nutritional yeast, salt and pepper. Cook for 10 minutes, stirring frequently, until the mixture thickens. In a large lightly greased casserole baking dish or cast iron pan, add the vegetable filling for the bottom layer.

In a large bowl, add flour, baking powder and salt; stir to combine. Add butter. Using a pastry blender or fork, cut the butter into the flour until it is in small pieces. It should look like coarse, wet sand. Slowly pour in the water, stirring with a wooden spoon, until a dough forms. Or use a stand mixer to cut the butter in and to stir while adding water.

Dump the dough onto a floured surface; knead a few times to get a smooth dough. Using a rolling pin, roll the dough into a rectangle the shape and size of your baking dish. Carefully place the dough on top of the filling in the baking dish. Bake for 30-35 minutes, until the filling is bubbling and the biscuit topping is golden and crispy.

Serve with fresh rosemary as a garnish.