To prepare filling, heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add potato and next 6 ingredients (through black pepper); sauté 5 minutes. Add garlic; sauté 1 minute. Coat a 5-quart electric slow cooker with cooking spray. Transfer vegetable mixture to slow cooker.
Heat remaining 1 1/2 tablespoons oil in pan over medium-high heat. Add 2 1/2 tablespoons flour, stirring with a whisk. Cook 1 minute, whisking constantly. Gradually add milk and broth, stirring with a whisk. Cook over medium heat 3 minutes or until thick and bubbly, stirring constantly with whisk. Pour sauce into slow cooker. Stir in peas, thyme, and onions. Cover and cook on LOW for 3 1/2 hours or until vegetables are tender.
To make biscuit topping, weigh or lightly spoon 5 ounces flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through black pepper) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and chives. Add buttermilk, stirring just until moist.
Increase slow cooker heat to HIGH. Drop biscuits onto filling in 8 equal mounds. Cover and cook on HIGH for 1 hour and 15 minutes or until biscuits are done. Uncover and let stand 5 minutes before serving.
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Very delicious comfort food -- made as written, except (with the help of other reviewers) increased salt and pepper to 3/4 tsp each, and doubled the amount of garlic to increase the spice. Veggies were yummy (although not super exciting), but the sharp parmesan bite to the biscuits was a nice surprise. Simple to make in the crock pot.
What a stellar recipe! I definitely took the other reviewers' advice and made some changes. First I made the sauce (using water instead of broth because that's all I had) and flavored it with 3/4 tsp salt, 3/4 tsp pepper, 1 tbsp garlic, and 1.5 tsp dried thyme leaves (because it was all I had). I also used 2.5 tbs butter instead of oil for the roux. I cooked the sauce until it was thick enough to coat the back of a spoon. Then I put all the chopped veggies (raw) into a 9 x 13 pan, poured the sauce on top, and baked at 350 degrees F for about 45 min. The veggies were tender and the sauce was thick. Then I pulled it out, topped with the biscuit mix, and baked another 30 min at 350 degrees F. Pro tip: freeze your butter and grate on a box grater before folding into your dry ingredients for the biscuits. Then add your buttermilk as normal. This yields flakier biscuits!!
I doubled the salt in this recipe but made it as written otherwise. I really liked the flavor but you really can't beat a browned more crunchy crust like you would get from baking. I'm not sure it was worth all the time I had to put into the prep.
Thanks to everybody for their suggestions. I spiced this up with basil, thyme and bay leaves. I was short of time so I made this in the oven (45 minutes at 325) and used cans of cream of mushroom and cream of celery diluted with just enough milk to make a reasonably thick sauce (warmed in the microwave). Then 20 minutes at 425 for the biscuits - addressed the "browning" issue.. I think the herbs and the soup helped address the "blandness" issue. The family asked for it again - something that doesn't always happen with online veggie recipes.
I did everything on the stove except for the final step. After putting the dough on top of the vegetables, I baked it at 350 for 30 minutes until golden. The recipe is very good, but does need more salt than indicated.