Step 1

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

Step 2

Heat the olive oil over medium-high heat in a large skillet. Add the onions and garlic and cook for 2-3 minutes.

Step 3

Stir in the flour, then slowly pour in the vegetable broth and then the almond milk. Bring to boil and stir or whisk until smooth and slightly thickened, about 2 minutes. Now add the mixed vegetables, chopped potato and drained/rinsed chickpeas. Simmer for 5-10 minutes, until the sauce thickens. Add salt, to taste.

Step 4

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

Step 5

In a large bowl, stir the flour, baking powder and salt together. Then pour in the melted butter and almond milk and mix with a spoon to combine. Stir in the cheese if using.

Step 6

Remove the casserole dish from the oven after 15 minutes, and quickly drop about 1/4 cup of the biscuit dough at a time, evenly, over the pot pie filling.

Step 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.