Chicken pot pie with a buttermilk biscuit topping

Pick and chop rosemary and thyme; mince a few cloves of garlic.

Dress skin-on chicken breast and thigh with olive oil, salt, black pepper, the herbs and garlic on all sides.

Cover with foil and bake at 375F for 30 to 40 minutes.

Combine all-purpose flour, honey, salt and cold sliced butter in a mixing bowl; slices rather than dice make the butter layers more even.

Press the butter flakes with flour, add baking soda and baking powder, mix briefly, add buttermilk and mix lightly to a shaggy dough.

Roll the dough out with a little flour, fold in half, and roll and fold two more times.

Wrap in plastic and refrigerate 20 minutes to rest.

Pour the chicken drippings into a sauté pan over low to medium heat; add the diced mirepoix and cook about 2 minutes, stirring.

Add peeled diced Yukon gold potatoes and finely chopped sage, rosemary and thyme; finish with butter, salt and black pepper.

Add all-purpose flour to make a roux and cook about 2 minutes on low to medium heat.

Add chicken stock to cover and cook until thickened to a gravy-like consistency; add the shredded breast and thigh meat.

Roll the biscuit dough to about a quarter inch thick and cut by pressing straight down with the cutter, without twisting.

Fill the baking dish or dishes two thirds of the way with filling, top with fresh peas or green beans, and cap with the cut biscuits.

Brush the tops with a thin layer of buttermilk and season with salt and black pepper.

Bake at 400F for 15 to 20 minutes, until the biscuit is flaky and golden brown.

Cool at least 10 minutes; top with fresh parsley to serve.