Chicken Potpie with Apples and Cheddar Biscuits (and a Giveaway!) — Three Many Cooks

Ingredients

• 2 cups chicken broth
• 1 can (12 ounces) evaporated milk
• 6 tablespoons butter, divided
• 2 large leeks, dark green leaves trimmed, washed thoroughly to remove grit, light green and white part cut into medium dice
• 2 large Granny Smith apples, quartered, cored, and sliced thin crosswise
• 1 large shredded rotisserie-roasted chicken (5 to 6 cups)
• ½ cup, plus 1 tablespoon flour
• 2 teaspoons dried rubbed sage
• ¼ cup cream sherry
• Salt and ground pepper
• ⅓ cup chopped fresh parsley
• 2 cups bleached all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• ¾ cup grated sharp cheddar cheese
• 1 stick (8 tablespoons) unsalted butter, frozen solid
• 1 cup cold buttermilk, plus a few extra teaspoons if necessary