Step 1

Make the biscuits first so they have time to chill.

Step 2

Chop the butter into small pieces and place in the fridge.

Step 3

Add the flour, baking powder, sugar, salt and garlic powder to a large food processor (or large bowl). Pulse (or whisk) until combined. Add the cheese, chives and parsley and pulse/whisk to combine.

Step 4

Add the cubed butter and pulse several times until the mixture resembles coarse crumbs (the largest piece of butter should be no larger than pea-size). If not using a food processor, cut the butter into the dry ingredients with a pastry cutter.

Step 5

Add the buttermilk and pulse a few times to moisten. Do not overmix/overwork the dough, it will be crumbly with some wet spots. If not using a food processor, make a well in the center of the mixture and add the buttermilk to the center. Fold together with a spatula until it begins to come together – again do not overwork the dough.

Step 6

Pour the dough and any crumbles onto floured parchment paper. Bring the dough together with floured hands and pat it into a rough ¾-inch thick rectangle.

Step 7

Fold one side into the center, then the other side (see photos in post), gently flatten into a 3/4-inch-thick rectangle again and repeat folding and flattening one more time.

Step 8

Use a biscuit cutter or drinking glass to cut six 2.75 or 3-inch round biscuits. (Tip: Do not twist the biscuit cutter when pressing down into the dough). Re-shape the scraps to get 2 additional biscuits.

Step 9

Transfer biscuits on a parchment lined baking sheet/plate to the refrigerator to chill while you make the pot pie filling.

Step 10

Preheat oven to 425 degrees F.

Step 11

Add potatoes to a microwave safe bowl. Add ¼ cup water. Cover and microwave for 5-6 minutes, until fork tender; set aside.

Step 12

While the chicken is still on the cutting board, pat it dry and season with 1/2 teaspoon salt, 1/4 teaspoon paprika and 1/4 teaspoon pepper.

Step 13

Heat 2 tablespoons olive oil in a 12-inch cast iron skillet or a 3.5 qt braiser over medium-high heat. Once hot, add chicken and cook just until the outside is opaque (it will not be cooked through); transfer to a plate, leaving the oil behind in the skillet.

Step 14

To the now empty skillet, melt butter over medium heat. Add onions, carrots and celery and sauté until almost softened, about 6 minutes. Sprinkle in the flour and cook 2 minutes.

Step 15

Reduce heat to low and slowly whisk in chicken broth. Whisk cornstarch into heavy cream and add to the skillet followed by chicken bouillon and all seasonings. Season with1/2 teaspoon salt and 1/4 teaspoon pepper to taste.

Step 16

Bring to a simmer, whisking constantly, and continue to simmer until thickened to desired consistency. The consistency now will be the same as when it comes out of the oven. For a thinner consistency, stir in additional chicken broth or heavy cream; for a thicker consistency, simmer longer.

Step 17

Remove from heat and stir in the chicken, strained potatoes and frozen peas.

Step 18

Arrange the biscuits on top of the filling and brush the tops of the biscuits with egg wash.

Step 19

Bake at 425 degrees F for 20-25 minutes or until biscuits are cooked through.