Chicken Pot Pie

Ingredients

• Biscuit topping:
• 9 ounces all-purpose flour plus extra for rolling
• 1 1/2 teaspoon baking powder aluminum-free
• 3/8 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 3/4 teaspoon thyme freshly chopped
• 3/4 teaspoon sage freshly chopped
• 1/8 teaspoon cayenne pepper
• 3 ounces extra-sharp white cheddar
• 3 ounces unsalted butter frozen
• 5 ounces low-fat buttermilk
• Filling:
• 1 ½ pounds boneless, skinless chicken breasts
• 4 tablespoons unsalted butter
• 1 medium onion, minced (about 1 cup)
• 1 rib celery, sliced thin
• ¼ cup unbleached all-purpose flour
• ¼ cup dry vermouth or dry white wine
• 2 cups low-sodium chicken broth
• ½ cup heavy cream
• 1 ½ teaspoons minced fresh thyme leaves
• 2 cups frozen peas and carrots, thawed