Biscuit & Vegetable Pot Pie (Casserole) - Sally's Baking Addiction
"This biscuit vegetable pot pie casserole combines a creamy vegetable filling with an easy homemade biscuit topping...."
INGREDIENTS
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2 cups (250g) all-purpose flour (spoon & leveled), plus extra for hands
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1 Tablespoon baking powder (yes, Tablespoon!)
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1/2 teaspoon salt
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6 Tablespoons (85g) unsalted butter, cold and cubed
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1 cup + 2 Tablespoons (270ml) whole milk, divided
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1/4 cup (4 Tablespoons; 60g) unsalted butter
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1 cup chopped yellow onion (1/2 of a large onion)
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1 cup sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
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1 cup sliced or diced celery (2–3 stalks)
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1 cup (120g) roughly chopped mushrooms
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3-4 garlic cloves, minced
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1/3 cup (42g) all-purpose flour (spoon & leveled)
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1 teaspoon salt
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1/2 teaspoon fresh ground pepper
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2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
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2 cups (480ml) vegetable broth
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1/2 cup (120ml) whole milk
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2 cups (about 300g or 10 ounces) mixed vegetables (such as frozen peas, frozen or fresh broccoli and/or cauliflower florets, see note)
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2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)
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