Vegetable Pot Pie with Parmesan-Black Pepper Biscuits

Ingredients

• 8 ounces baking potatoes diced peeled
• 1.5 teaspoons double-acting baking powder 
• 0.8 teaspoon baking soda 
• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon pepper black freshly ground
• 1.3 cups carrots diced (3 carrots)
• 0.8 cup celery chopped (3 stalks)
• 16 ounce crimini mushrooms 
• 1.7 cups flour all-purpose
• 2.5 tablespoons flour all-purpose
• 3 tablespoons chives fresh chopped
• 1.5 tablespoons thyme sprigs fresh chopped
• 2  garlic clove minced
• 1 cup buttermilk low-fat
• 1.5 cups milk 1% low-fat
• 2 tablespoons olive oil divided
• 0.5 cup parmesan fresh grated
• 1 cup parsnips diced (2 parsnips)
• 16 ounce pearl onions frozen
• 2 cups peas green frozen
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 4.5 tablespoons butter unsalted cut into pieces
• 0.8 cup vegetable stock organic

Equipment

• bowl
• frying pan
• knife
• whisk
• blender
• measuring cup
• slow cooker

Directions

1. To prepare filling, heat a large nonstick skillet over medium-high heat.
2. Add 1 1/2 teaspoons oil to pan; swirl to coat.
3. Add potato and next 6 ingredients (through black pepper); saut 5 minutes.
4. Add garlic; saut 1 minute. Coat a 5-quart electric slow cooker with cooking spray.
5. Transfer vegetable mixture to slow cooker.
6. Heat remaining 1 1/2 tablespoons oil in pan over medium-high heat.
7. Add 2 1/2 tablespoons flour, stirring with a whisk. Cook 1 minute, whisking constantly. Gradually add milk and broth, stirring with a whisk. Cook over medium heat 3 minutes or until thick and bubbly, stirring constantly with whisk.
8. Pour sauce into slow cooker. Stir in peas, thyme, and onions. Cover and cook on LOW for 3 1/2 hours or until vegetables are tender.
9. To make biscuit topping, weigh or lightly spoon 5 ounces flour into dry measuring cups; level with a knife.
10. Combine flour, baking powder, and next 3 ingredients (through black pepper) in a large bowl, stirring with a whisk.
11. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and chives.
12. Add buttermilk, stirring just until moist.
13. Increase slow cooker heat to HIGH. Drop biscuits onto filling in 8 equal mounds. Cover and cook on HIGH for 1 hour and 15 minutes or until biscuits are done. Uncover and let stand 5 minutes before serving.