Vegetable Pot Pie

Vegetable filling:
4-5 medium carrots (peeled, halved lengthwise, and cut into 3/4" chunks)
1 1/2 pounds button mushrooms (trimmed and halved or quartered if large)
1 1/2 pounds yukon gold potatoes (cut into 1" chunks)
3 large parsnips (peeled, halved lengthwise, and cut into 1" chunks)
1 pound leeks (white and pale green parts only, washed well, cut into 1/2" moons)
1/4 c. olive oil
3/4 t. dried thyme
salt & pepper
3 cups canned vegetable broth
2 T. cornstarch dissolved in 1/3 c. water

Biscuit topping:
2- 2 1/4 cups all-purpose flour, plus more for work surface
2 1/4 t. baking powder
3/4 t. baking soda
1/2 t. salt
1/4 t. ground pepper
6 T. cold butter, cut into small pieces
3/4 c. buttermilk
3/4 cup shredded cheddar cheese

Preheat oven to 425 degrees. Make filling:In a bowl, toss vegetables with oil & thyme; season generously with salt and pepper. Divide between two rimmed baking sheets (I just used one). Roast 25 minutes; toss(if vegetables are sticking, sprinkle up to 1/4 c. water on each sheet). Roast until browned and tender, 20-25 minutes more. Transfer to a shallow 3-qt. baking dish. Raise oven heat to 450 degrees.

Meanwhile, make topping: In a large bowl, whisk together 2 c. flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 c. more flour.In a small saucepan, bring broth to a boil. Whisk in cornstarch mixture; boil 1 minute. Pour over vegetables; toss to coat. Drop small mounds of topping on vegetables; bake until brown, 15-20 minutes. Let cool 10 minutes; serve.

I did variations on the vegetables. I didn't use mushrooms, added cauliflower. Used 1 potato and 1 sweet potato--recommended. I used chicken broth and bisquick for the biscuit. It was really easy and very good.