Chicken Biscuit Pot Pie - James Martin Chef

Ingredients

• 60g unsalted butter
• 3 medium carrots, cut into 1cm pieces
• 1 celery stalk (with leaves), cut into 1cm pieces
• 5 button mushrooms, quartered
• 18g salt
• 115g frozen pearl onions, thawed
• 45g plain flour
• 950ml chicken broth, homemade or low-sodium canned
• Freshly ground black pepper
• 4g minced flat-leaf parsley leaves
• 4g minced fresh chives
• 4g minced fresh dill
• 560g diced Poached Chicken, recipe follows, or other cooked chicken
• 280g plain flour, plus more for dusting
• 14g baking powder
• 4g granulated sugar
• 6g salt
• 105g cold unsalted butter, sliced
• 175ml milk, plus for brushing the top
• 5g finely grated lemon zest
• 10 sprigs parsley
• 2 sprigs fresh thyme
• 1 small onion, halved
• 1 small carrot, halved
• 1 stalk celery, halved
• 1360g chicken breasts halves, on the bone and fat trimmed
• About 1L chicken broth, homemade or low-sodium canned