Recipe Slow Cooker Veggie Pot Pie with Cheddar Scones

Ingredients

• 1 tbsp olive oil (15 ml)
• 1 large onion, chopped (approx. 1 cup / 150g)
• 2 cloves garlic, minced (approx. 2 tsp / 6g)
• 2 carrots, peeled and diced (approx. 1 cup / 120g)
• 2 celery stalks, diced (approx. 1 cup / 100g)
• 1 large russet potato, peeled and cubed (approx. 2 cups / 300g)
• 1 cup frozen peas (150g)
• 1 cup frozen corn (150g)
• 1 (10 oz / 283g) package frozen cut green beans
• 4 cups vegetable broth (950 ml)
• 1 tsp dried thyme (5 ml)
• 1/2 tsp dried rosemary (2.5 ml)
• 1/4 tsp ground black pepper (1.25 ml)
• 1/4 cup all-purpose flour (30g)
• 1/2 cup heavy cream (120 ml)
• 1 tablespoon cornstarch (8g)
• 2 tablespoons cold water (30ml)
• Salt to taste
• 2 cups all-purpose flour (250g)
• 2 tsp baking powder (10 ml)
• 1/2 tsp baking soda (2.5 ml)
• 1/2 tsp salt (2.5 ml)
• 6 tbsp (3 oz / 85g) cold unsalted butter, cubed
• 1 cup grated sharp cheddar cheese (approx. 100g)
• 2 tbsp chopped fresh chives (approx. 6g)
• 2 tbsp chopped fresh parsley (approx. 6g)
• 3/4 cup buttermilk (180 ml), plus more for brushing
• 1 large egg, beaten (for egg wash)