Preparation Steps

• Preheat oven to 425 degrees F (220 degrees C). In a large bowl, whisk together the flour, baking powder, sugar, and salt for the biscuits. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Gradually add the milk, stirring with a fork until just combined. Do not overmix. Turn the dough out onto a lightly floured surface and gently fold it over a few times to create layers. Pat the dough into a 1 to 1.5-inch thick rectangle. Cut out 6-8 biscuits using a biscuit cutter or the rim of a glass.
• In a large oven-safe Dutch oven or heavy-bottomed pot over medium heat, melt the butter for the filling. Add the shallots and sauté for 5 minutes until softened. Add the garlic, carrots, celery, and 1 teaspoon of salt; cook for another 5 minutes, stirring occasionally.
• Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly. If using wine, add it now and let it bubble and reduce slightly. Gradually whisk in the chicken broth, milk, and cream until smooth. Bring the mixture to a simmer and cook until it thickens into a creamy sauce, about 5-7 minutes.
• Stir in the shredded chicken and frozen peas. Season the filling with the remaining 1 teaspoon of salt, pepper to taste, and a tiny squeeze of lemon juice. Remove from heat.
• Arrange the prepared biscuits on top of the chicken filling. For extra browning, you can brush the tops of the biscuits with a little milk or melted butter.
• Bake for 15-20 minutes, or until the biscuits are golden brown and cooked through, and the filling is hot and bubbly. Let the pot pie rest for 10 minutes before serving.