Vegetable Pot Pie with Parmesan-Black Pepper Biscuits

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. 

This would be much better with some chicken, beef , or pork.  Maybe even some shrimp.

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.

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.

Amazing....just needs a little more spice.

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.

Solid but not as flavorful as I had hoped. Also, the biscuits were pretty soft, would be better if you could brown the tops. Still, will adapt this for future use.

I really liked this recipe, as did my friends. It was my first Vegetarian dish I prepared when I decided to become a Vegetarian, for my group of friends. Very good flavors, and most of the work is in the preparation, the chop is always an important part of the experience. I loved this, I'll make it again.