Chicken or Turkey Pot Pie

Filling:
4-5 cups cooked chicken or turkey
(if you’re not using leftovers, roast 1 ½ pounds of bone-in, skin on chicken breasts in a 350º oven for 35-40 minutes or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.)
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
3 medium carrots, peeled and sliced ¼ -inch thick
2 celery stalks, sliced ¼ -inch thick
2 medium potatoes, peeled and cut into ½ -inch cubes
½ cup flour
2 cups low-sodium chicken stock
1 ½ cups 2 % milk
1 cup frozen peas
½ teaspoon dried thyme
¼ teaspoon dried sage
Coarse salt and ground pepper

Biscuit topping
1 ¾ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoon butter
¾ cup buttermilk
2 teaspoons honey

Filling:

1. Preheat oven to 400˚ F. Butter a 13 x 9-inch baking dish or 2 smaller oven-proof dishes.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until barley tender, about 2 minutes.
3. Add carrots, potato and celery; cook until slightly soft, 8-10 minutes.
   Add flour to the vegetable mixture. Stir well and let cook 1 minute more.
4. In a small bowl combine the chicken stock and milk. Gradually stir into the vegetables. Cook over medium heat until thick and bubbly.
5. Turn the heat to low, add the frozen peas, thyme, sage, and salt and pepper to taste. Stir in the chicken.
6. Pour chicken vegetable mixture into prepared pan.

Biscuit Topping:

1. In a large bowl, sift together the flour, baking powder, baking soda and salt.
2. Using a pastry blender or fork, cut the butter into the flour mixture until it resembles coarse meal.
3. In a measuring cup, combine the buttermilk and honey. Add the liquid to the flour mixture, stirring with a fork to form stiff dough. Add more buttermilk if the dough is too dry.
4. Knead lightly in the bowl until the dough is no longer sticky, about 3 to 5 minutes. Then turn the dough onto a lightly floured surface. Roll out to approximately ¾ -inch thick. Cut the dough into biscuits and arrange on top of the chicken, overlapping if necessary. Alternatively, you can skip the last step and simply roll out the dough into the shape and size that fits your baking dish and lay the whole thing over the top, crimping the edges like a pie crust.
5. Bake until the inside is bubbly and the topping is nicely browned, 25 to 35 minutes.