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1
Mix flour, baking powder, soda, salt, and cheddar with a fork in a medium bowl. Using a box grater, coarsely grate butter into the dry ingredients; mix quickly with fingertips to evenly blend. Stir in cheese and then buttermilk; mix until dough just comes together. Pinch dough into small rough rounds, placing them over filling.
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2
Adjust oven rack to lower-middle position and heat oven to 425 degrees. Meanwhile, toss onions, vegetables, and potato of choice with 3 tablespoons oil, 1 teaspoon herb of choice, and a sprinkling of salt and pepper on a rimmed baking sheet. Roast vegetables until just tender, stirring about halfway through, 15 to 18 minutes. Pour vegetables into a large bowl and reduce oven temperature to 400 degrees.
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3
While vegetables roast, microwave broth and milk on high power in a microwave-safe bowl until steamy, about 4 minutes. Heat remaining 3 tablespoons of oil over medium heat in a large saucepan or Dutch oven. Whisk in flour and remaining 1/2 teaspoon of herb of choice; cook until golden, about 1 minute. Whisk in broth/milk mixture and cook until sauce comes to a boil and fully thickens. Turn off heat, whisk in sherry and Parmesan and season to taste with salt and pepper. Add sauce to cooked vegetables, along with peas; adjust seasonings. Pour mixture into one 13- by 9-inch baking pan or two 9-inch pie plates.
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4
Top with biscuits or refrigerated piecrusts (see Topping Options, below) Bake until sauce is bubbly and top is golden brown, 25 to 30 minutes. Let cool slightly and serve.
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5
When serving a crowd, make one big potpie in a 13- by 9-inch pan (or 2 small ones in 9-inch pie plates). Top with a double recipeof Cheddar Biscuits
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6
In a hurry? Make two potpies in 9-inch pie plates and top with 9-inch refrigerated piecrusts.
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7
Bake one now and freeze one for later, make two potpies in 9-inch pie plates. Top one with biscuits and bake it now. Top the other with a refrigerated piecrust and freeze. (Bake frozen pie for about 1 hour.)
