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 (opsional)
• 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