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