Biscuit Casserole Stew

2 potatoes dices
1 carrot diced
3 celery stalks diced
1 medium onion diced
1/4 c extra virgin olive oil
1/3 c unbleached all-purpose flour
1 tsp minced garlic
1 tsp thyme
4 c vegetable broth
1-12 oz can split pea soup

Preheat oven to 400. Boil potatoes 5 minutes then drain. Saute carrots, onion & celery in oil until tender. Turn heat down to low and add flour, garlic and thyme, sauté 2 minutes. Stir in split pea soup, broth & potatoes, simmer 10 minutes. Make 1/2 of this Drop Biscuit recipe while soup simmers. Place stew into large casserole dish, at least 2.5 quarts, preferably bigger & drop dough on top of stew. Bake 20 minutes until toothpick inserted in biscuit comes out clean. Let cool at least 15 minutes before serving.