1/3 C (80 ml) cold vegetable shortening, butter or lard
3/4 C (180 ml) skim milk
Melt butter in Multipurpose Pot - 8 C over medium-high heat. Add onion and cook approximately 5 minutes, or until softened.
Add flour and cook, stirring constantly, for 1 minute. Slowly whisk in milk and bring to a simmer until sauce has thickened.
Stir in remaining filling ingredients and cook until heated through. Pour into an 8” (20 cm) square pan.
Preheat oven to 450° F (230° C).
Whisk first 4 biscuit ingredients in a large mixing bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse crumbs.
Make a well in the centre and pour in milk. Immediately stir dry ingredients into centre until a rough dough results.
Scrape dough out onto a lightly floured surface. Gently knead 30 seconds, folding dough over on itself, then pat out to a 3/4” (2 cm) thickness. Cut out 8 biscuits with a 2 1/2” (6 cm) cookie cutter, using all dough.
Place 8 biscuits on pot pie filling.
Bake 12–15 minutes, or until lightly golden and bubbling.