Loaded with veggies, this savory vegetable pot pie is topped with flaky herb biscuits and baked in a casserole for easy serving. Chicken need not apply.
Preheat oven to 400 degrees F. Set a dutch oven or heavy bottomed pot over medium heat and melt the butter. Add the onion to the pot and saute until translucent, about 4 mins.
Add the carrots, parsnips, potatoes, mushrooms, and garlic to the pan. Season generously with kosher salt and pepper. Cook until vegetables are beginning to soften and mushrooms release their water, about 6-8 mins.
Stir in the flour and cook for 2 mins. Add the stock, soy sauce, and milk, stir well, and bring to a simmer. Cook until sauce begins to thicken, about 5 mins.
Stir in the peas, parsley, and thyme (wait until just before pouring it into the dish). Taste and season with salt and pepper. Grease a shallow baking dish (4 qt or 9 x 13 pan) and pour in the vegetable stew. Set aside.
While the stew cooks, make the biscuits. Combine the flour, baking powder, salt, and herbs in the bowl of a food processor fitted with a steel blade. Pulse a few times. Add the diced butter and pulse until you have coarse meal. (Alternatively, make the biscuits by hand. Combine the dry ingredients and cut in the cold butter with your fingertips or a pastry cutter. Stir in the cream until just combined.)
Add the heavy cream and pulse several times until the dough just begins to come together. Turn out on to a board or the counter and pat into a rectangle shape, about 6 x 8 inches.
Use a 3 inch round cutter to stamp out 6 rounds, fitting the dough back together for the last biscuit.
Place the biscuit rounds on top of the vegetable mixture, about an inch or so apart. Brush the tops with melted butter.
Bake for about 45-50 mins, until the biscuits are golden brown and the vegetable stew is hot and bubbling. Scoop into bowls and serve with a biscuit nestled on top.