Vegetable Pot Pie with Parmesan Black Pepper Biscuits

Ingredients

• Filling:
• 2 tablespoons olive oil, divided
• 2 cups diced peeled baking potato (8 ounces)
• 1 ¼ cups diced carrot (3 carrots)
• 1 cup diced parsnip (2 parsnips)
• ¾ cup chopped celery (3 stalks)
• 2 (8-ounce) packages presliced cremini mushrooms
• ¼ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• Cooking spray
• 2 ½ tablespoons all-purpose flour
• 1 ½ cups 1% low-fat milk
• ¾ cup organic vegetable broth
• 2 cups frozen petite green peas
• 1 ½ tablespoons chopped fresh thyme
• 1 (16-ounce) package frozen pearl onions
• Biscuit topping:
• 7 ½ ounces all-purpose flour (about 1 2/3 cups)
• 1 ½ teaspoons baking powder
• ¾ teaspoon baking soda
• ⅛ teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 ½ 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

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