In a large, heavy, oven-safe skillet over medium high heat, add 2 tablespoons of the olive oil and all of the mushrooms. Toss to coat and saute just until the mushrooms begin to brown and their moisture has released and evaporated.
Push the mushrooms to the side of the pan and add the remaining tablespoon of olive oil. Add the onion, celery and carrots to the oil and cook for a minute or two. Toss all of the vegetables in with the mushrooms and continue cooking until the onions begin to look translucent.
Add the flour and stir to coat all of the vegetables. Cook for about two minutes, then add the vegetable broth, stirring to combine. Add the peas, thyme, salt and pepper. Continue to cook for just a minute. Give it a taste and season accordingly.
Remove the skillet from the heat. Cover and allow to sit while you prepare the biscuits.
Preheat your oven to 375 degrees.
Making the Olive Oil Biscuits
In a large mixing bowl, whisk together the flour, cornstarch, baking powder and salt.
In a small bowl or measuring cup, whisk the olive oil, almond milk and apple cider vinegar.
Make a well in the center of the flour mixture and pour the olive oil mixture in. Using a rubber spatula, gently fold the ingredients together. Some dry spots are fine. Don't overwork the dough to avoid a tough biscuit.
Dump the dough onto a floured work surface. Using your fingers press the dough out to about a half inch thick rectangle. Sprinkle just a bit of flour over the top. Fold the rectangle into thirds. Press the dough out again and repeat two more times.
Cut the dough into circles using a biscuit cutter or a drinking glass. Press any scraps back into a rectangle, cutting until you've used up all the dough. You should get between 8 and 9 biscuits.
Baking the Pot Pie
Uncover and top the pot pie with the bicuits. Place in your preheated oven and bake, uncovered, for 20 minutes. To get a more golden topped biscuit, turn the oven to broil and set the pan on the top rack of your oven. Broil for just a minute or so. Keep a close eye on the biscuits...they can burn quickly.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com