Biscuit Chicken Pot Pie

Biscuits

• 13 ½ oz all-purpose flour
• 1 oz sugar
• 1 tbsp baking powder
• ¾ tsp salt
• ¾ tsp baking soda
• 6 oz unsalted butter, frozen, diced (¼ in.)
• 4 oz buttermilk, cold, plus extra to brush

Chicken Pot Pie Filling

• 8 oz leeks, sliced (½ in.)
• 6 oz carrots, sliced (¼ in.)
• 6 oz celery, sliced (½ in.)
• 2 oz unsalted butter, cut into pieces
• 2 oz all-purpose flour
• 3 - 4 sprigs fresh tarragon, leaves only, to taste
• 32 oz chicken thighs, boneless and skinless, cubed (1 in.)
• 2 oz heavy whipping cream
• 6 oz frozen peas, thawed
• 1 ½ tsp salt, to taste
• ¼ tsp ground black pepper