Biscuit Vegetable Pot Pie Casserole

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Ingredients

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)

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