Chicken Pot Pie With Cheese Biscuit Topping

Put the diced carrots and potatoes in a small saucepan and cover with water. Place the pan over medium heat and bring to a boil. Cover and cook for about 10 minutes, or until the vegetables are tender. Drain and set aside.

In a deep skillet or sauté pan over medium heat, melt the 5 tablespoons of butter. Add the onions and celery and sauté for about 2 minutes. Add the chicken pieces and continue cooking, stirring, until the chicken pieces are opaque.

Add the 5 tablespoons of flour to the chicken mixture and cook, stirring, for 2 minutes. Add the chicken stock and thawed frozen peas. Cook, stirring, until thickened. Add the potatoes and carrots, thyme, salt, to taste, pepper, and heavy cream. Cook, stirring, for about 3 minutes longer. Pour the mixture into a 2-quart baking dish.

Heat the oven to 350 F.

In a food processor, combine the 2 cups of flour, baking powder, salt, and baking soda. Pulse to mix well. Add the pieces of chilled butter and pulse several times, or until the mixture resembles ​coarse meal.

Pour the flour mixture into a large bowl and add the cheese, green onions, and cayenne, if using. Mix well. 

Add the buttermilk to the flour mixture and mix with your hands or a spoon just until the dough begins to hold together.

Turn the dough out onto a lightly floured surface and knead a few times, just to combine. For the softest biscuits, take care not to overwork the dough. Pat the dough into a rectangle and cut out as desired using a knife, pizza cutter, or biscuit cutters.

Place the biscuits on the chicken pie filling.

Combine the egg yolk with 2 teaspoons of water; brush lightly over each biscuit.

Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbling.