Vegetable Pot Pie With Parmesan-Black Pepper Biscuits

• Filling:
• 2 tablespoons olive oil, divided
• 2 cups diced peeled baking potato (8 ounces)
• 1 1/4 cups diced carrot (3 carrots)
• 1 cup diced parsnip (2 parsnips)
• 3/4 cup chopped celery (3 stalks)
• 2 (8-ounce) packages presliced cremini mushrooms
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• Cooking spray
• 2 1/2 tablespoons all-purpose flour
• 1 1/2 cups 1% low-fat milk
• 3/4 cup organic vegetable broth
• 2 cups frozen petite green peas
• 1 1/2 tablespoons chopped fresh thyme
• 1 (16-ounce) package frozen pearl onions
• Biscuit topping:
• 7.5 ounces all-purpose flour (about 1 2/3 cups)
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 1/2 tablespoons unsalted butter, cut into pieces
• 2 ounces grated fresh Parmesan cheese (about 1/2 cup)
• 3 tablespoons chopped fresh chives
• 1 cup low-fat buttermilk

1. To prepare filling, heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add potato and next 6 ingredients (through black pepper); saute 5 minutes. Add garlic; saute 1 minute. Coat a 5-quart electric slow cooker with cooking spray. Transfer vegetable mixture to slow cooker.
2. Heat remaining 1 1/2 tablespoons oil in pan over medium-high heat. 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. 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.
3. To make biscuit topping, weigh or lightly spoon 5 ounces flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through black pepper) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and chives. Add buttermilk, stirring just until moist.
4. 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.
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filling, olive oil, baking potato, carrot, celery, cremini mushrooms, salt, freshly ground black pepper, garlic, cooking spray, flour, milk, vegetable broth, frozen petite green peas, thyme, onions, baking powder, baking soda, salt, freshly ground black pepper, unsalted butter, parmesan cheese, fresh chives, lowfat buttermilk

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