Vegetable Pot Pie with Parmesan Drop Biscuits

Vegetable Filling

• 1 ½ oz water
• 10 oz cremini mushrooms sliced
• 1 oz unsalted butter cold, in 1 cube
• ½ oz extra virgin olive oil
• ½ oz soy sauce to taste
• 4 oz yellow onions cut into pieces
• 2 oz celery cut into pieces
• 2 garlic cloves
• 2 oz unsalted butter diced, plus extra to grease
• 2 oz all-purpose flour
• 1 tsp dried basil (optionnel)
• 6 oz broccoli florets
• 6 oz zucchini cut into pieces (½ in.)
• 1 - 2 sprigs fresh tarragon leaves only
• 8 oz vegetable stock
• 6 oz asparagus cut into pieces (1 in.)
• 4 oz fresh green peas
• 8 oz carrots cut into rounds (½ in.)
• 6 oz fresh corn kernels
• 1 tsp salt
• ½ tsp ground black pepper

Drop Biscuits

• 4 oz Parmesan cheese cut into pieces
• 7 ½ oz all-purpose flour
• 1 ½ tsp baking powder
• ¾ tsp baking soda
• 1 tsp sugar
• 1 tsp salt
• 4 oz unsalted butter diced, frozen
• ½ bunch fresh chives minced
• 8 oz buttermilk