Vegetable Pot Pie

Vegetables
1 large onion, diced
2 cloves garlic, chopped
2 Tablespoons olive oil
3-4 carrots, sliced
3 stalks of celery, sliced
3 potatoes, diced
1 sweet potato, diced
3/4 cup frozen peas
3 Tablespoons chopped parsley
1 Tablespoon fresh Thyme
1/2 cup vegetable stock

Roux Sauce
6 Tablespoons unsalted butter
2/3 cup flour
approx. 2 cups milk (I used soy milk, for freezing purposes)
approx. 2 vegetable stock

Biscuit Crust (I used Bisquick recipe and added cheddar cheese)

Saute onions and garlic in olive oil until tender (5-7 mintues). Add carrots and celery, saute additional 5 minutes. Mix in 1/2 cup of vegetable stock, potatoes and sweet potatoes. Cover and simmer until potatoes are tender (15 minutes).

In a separate pan, melt butter. Add flour and lightly brown. With a whisk, slowly whisk in milk, one cup at a time, allowing mixture to return to temperature and thicken. Continue with the vegetable broth, adding enough to achieve your desired thickness. The roux will thicken slightly while it cools.

Add the roux sauce to the vegetables and gently stir in peas, parsley and thyme. Salt and pepper to taste. Spoon mixture into a buttered pan. Cover with desired crust. Bake 35-45 minutes, 375 degrees.