BUD BISCUITS FIRST:

• Whisk the flour, baking powder, and salt together in a large bowl or use a food processor. Add the cannabis cold butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor.

  Cut/pulse until coarse crumbs form. Add the milk, and then stir/pulse until the dough comes together. Dough will be very shaggy and a little wet. If it’s too dry, fold in another Tablespoon of milk. If it’s too wet, fold in another Tablespoon of flour. With generously floured hands, shape biscuit dough into 8-9 1-inch thick discs.

  Biscuits don’t have to be perfect or neat. Place shaped biscuits on a lined plate or baking pan, cover tightly, and refrigerate until ready to use in step 4 or for up to 2 days.
• Make the filling: Melt the butter in a large skillet, pot, or 11-12 inch oven-safe skillet over medium heat. Add the onion, carrots, celery, mushrooms, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened and released some liquid.
• Stir in flour, salt, pepper, and thyme until flour has absorbed all the liquid. Stir in the broth and milk. Cook and simmer for 7-9 minutes or until thickened into a thick soup-like consistency. Stir in the mixed vegetables and parsley, and then remove from heat. Taste and add more salt, pepper, thyme, or parsley to taste if desired. Cool for 5 minutes.
• As it’s cooling, preheat oven to 400°F (204°C).

  Next, pour filling into greased 9-inch deep dish pie dish that’s 2 inches deep.

  Arrange cold biscuits on top, squeezing them in as necessary to fit.

  Brush the tops of the biscuits with remaining milk.

  Bake for 25 minutes, and then keeping the pot pie in the oven, turn oven up to 425°F (218°C) and bake for 5-6 more minutes or until biscuits are golden brown on top.