Step 1

Put diced potatoes, cauliflower and carrots in a pot with an inch or two of water cover and bring to a simmer for 8-10 minutes until just tender, drain water off.

Step 2

Meanwhile, sauté onions with olive oil over medium-low heat in a large (10 inch round) oven-safe pan (enamel or cast iron) 15 min. or until they start to caramelize.  Add celery and garlic, sautéing 5 minutes more.

Step 3

Move veggies to one side and saute chicken, rosemary and sage in the same pan about 8-10 minutes.  Push everything to the outer edges and melt butter in the center and whisk in flour.

Step 4

Stir in broth, salt, potatoes, cauliflower, carrots, bring to a simmer.

Step 5

Add wine, black pepper and nutmeg. Simmer for 5 minutes more.  Remove from heat.

Step 6

Stir in peas, cream, and lemon juice just before scooping biscuits onto the filling.

Step 7

Preheat oven to 425F

Step 8

Add flour to a bowl, stir together with baking powder, salt, minced rosemary.

Step 9

Toss in the grated frozen butter.  Add cold buttermilk, stir until just combined.

Step 10

Using a 1/4 cup scoop 10 biscuits on top of the filling and bake at 425F degrees for 10 minutes. Turn oven down to 375 degrees and bake 20 minutes more.