Biscuit Vegetable Pot Pie Casserole

Bahan-bahan (8 porsi)

• 2 cups (250g) all-purpose flour (spooned & leveled), plus extra for hands
• 1 Tablespoon baking powder (yes, Tablespoon!)
• 1/2 teaspoon salt
• 6 Tablespoons (85g) unsalted butter, cold and cubed
• 1 cup + 2 Tablespoons (270ml) whole milk, divided
• 1/4 cup (4 Tbsp; 56g) unsalted butter
• 1 cup (130g) diced yellow onion (1/2 of a large onion)
• 1 cup (130g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
• 1 cup (120g) sliced or diced celery (2–3 stalks)
• 1 cup (120g) roughly chopped mushrooms
• 3 –4 garlic cloves, minced
• 1/3 cup (42g) all-purpose flour (spooned & leveled)
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 2 cups (480ml) vegetable broth
• 1/2 cup (120ml) whole milk
• 2 cups (about 300g or 10 ounces) mixed vegetables (such as frozen peas, frozen or fresh broccoli and/or cauliflower florets; see Note)
• 2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)