Vegan Cheddar Bay Biscuit Vegetable Pot Pie

0 Preheat the oven to 425 degrees(F).
1 In a large soup pot, heat the olive oil on medium high. 
2 Add the peas, green beans, carrots, corn, and onions to the pot. Sauté, reducing the heat as needed until the carrots start to soften, about 5 minutes. 
3 Add the vegan butter to the pot and let it melt, stirring it with the veggies.
4 Once the butter has melted, add the flour and stir to combine, making sure there is no dry flour left. 
5 Sprinkle in the celery salt, pepper, and nutmeg, then stir to combine. 
6 Pour the broth and non-dairy milk into the pot, and whisk to combine, making sure there are no lumps of flour. 
7 Bring to a simmer, reduce heat to medium low and let it thicken. About 2-3 minutes. 
8 Taste and adjust seasonings, adding more salt and pepper if needed. 
9 Pour the pot pie filling into an 8x8 or 9x9 inch baking dish, and smooth it out evenly. Set aside.
10 Make a batch of vegan cheddar bay biscuits according to the recipe(link below) and then scoop about 2 tablespoon sized dollops all over the top of the filling. 
11 Bake for 30-40 minutes or until the biscuits are golden brown and cooked through.