Vegetable Pot Pie

• 1 cup all-purpose flour bleached
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter frozen solid
• 1/2 cup buttermilk cold, plus a few extra teaspoons if necessary
• 1 cup cheddar cheese
• 2 onions medium-large, red or white, cut into medium dice or 2 medium leeks, trimmed, quartered lengthwise, cut into medium dice and washed
• 2 pounds vegetables -pick a mix-your choice, see below
• 1 pound boiling potatoes and/or sweet potatoes, cut into medium dice
• 6 tablespoons olive oil divided
• salt and ground black pepper
• 1 1/2 teaspoons dried thyme tarragon, or basil
• 2 cups chicken broth
• 12 ounces evaporated milk
• 6 tablespoons flour all-purpose
• 1/4 cup dry sherry
• 6 tablespoons grated Parmesan cheese
• 1/2 cup frozen peas
• 9 inches refrigerated piecrusts

1. Mix flour, baking powder, soda, salt, and cheddar with a fork in a medium bowl. Using a box grater, coarsely grate butter into the dry ingredients; mix quickly with fingertips to evenly blend. Stir in cheese and then buttermilk; mix until dough just comes together. Pinch dough into small rough rounds, placing them over filling.
2. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Meanwhile, toss onions, vegetables, and potato of choice with 3 tablespoons oil, 1 teaspoon herb of choice, and a sprinkling of salt and pepper on a rimmed baking sheet. Roast vegetables until just tender, stirring about halfway through, 15 to 18 minutes. Pour vegetables into a large bowl and reduce oven temperature to 400 degrees.
3. While vegetables roast, microwave broth and milk on high power in a microwave-safe bowl until steamy, about 4 minutes. Heat remaining 3 tablespoons of oil over medium heat in a large saucepan or Dutch oven. Whisk in flour and remaining 1/2 teaspoon of herb of choice; cook until golden, about 1 minute. Whisk in broth/milk mixture and cook until sauce comes to a boil and fully thickens. Turn off heat, whisk in sherry and Parmesan and season to taste with salt and pepper. Add sauce to cooked vegetables, along with peas; adjust seasonings. Pour mixture into one 13- by 9-inch baking pan or two 9-inch pie plates.
4. Top with biscuits or refrigerated piecrusts (see Topping Options, below) Bake until sauce is bubbly and top is golden brown, 25 to 30 minutes. Let cool slightly and serve.
5. When serving a crowd, make one big potpie in a 13- by 9-inch pan (or 2 small ones in 9-inch pie plates). Top with a double recipeof Cheddar Biscuits
6. In a hurry? Make two potpies in 9-inch pie plates and top with 9-inch refrigerated piecrusts.
7. Bake one now and freeze one for later, make two potpies in 9-inch pie plates. Top one with biscuits and bake it now. Top the other with a refrigerated piecrust and freeze. (Bake frozen pie for about 1 hour.)

flour bleached, baking powder, baking soda, salt, unsalted butter, buttermilk cold, cheddar cheese, onions, vegetables upick, potatoes, olive oil, salt, thyme, chicken broth, milk, flour, sherry, parmesan cheese, frozen peas

Taken from www.yummly.com/recipe/Vegetable-Pot-Pie-2099228 (may not work)