Vegetable Pot Pie

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup broccoli floret
• 1 cup frozen peas, thawed
• 1 medium carrot, sliced
• 12 cup cut-up green beans
• 12 lb potato, peeled and cut into 1/2-inch dice
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 14 lb mushroom, coarsely chopped
• 1 tablespoon sweet paprika
• 12 cup vegetable broth
• 2 tablespoons chopped parsley
• 1 tablespoon fines herbes
• 1 teaspoon salt
• 1 cup Bisquick
• 13 cup cornmeal
• 13 cup shredded sharp cheddar cheese
• 13 cup buttermilk

1. Heat oven to 350 degrees.
2. In a saucepan, melt butter over medium heat.
3. Add onion and garlic, and cook until soft for 2 to 3 minutes.
4. Add broccoli, peas, carrot, green beans, and potatoes.
5. Cook, stirring occasionally, for 5 minutes.
6. Reduce heat to low.
7. Stir in cream of mushroom soup, mushrooms, paprika, broth, parsley, fines herbes, and salt.
8. Cover and cook 10 minutes.
9. Transfer cooked vegetables to a 2-quart casserole dish.
10. In a bowl, blend biscuit mix with cornmeal, cheese and buttermilk.
11. On a lightly floured surface, knead dough until it loses its stickiness, 3 to 4 minutes.
12. Roll out dough to size of baking dish.
13. Carefully lift rolled out dough and place to cover casserole dish.
14. Bake 20 to 25 minutes, until crust is golden brown.

butter, onion, garlic, broccoli floret, frozen peas, carrot, green beans, potato, condensed cream, mushroom, sweet paprika, vegetable broth, parsley, fines herbes, salt, bisquick, cornmeal, cheddar cheese, buttermilk

Taken from www.food.com/recipe/vegetable-pot-pie-137754 (may not work)