Chicken Pot Pie With Buttermilk Biscuit Topping

Ingredients

• quarts homemade or store-bought low-sodium chicken stock
• pounds assorted bone-in, skin-on chicken legs, thighs, and breasts
• large onion, diced
• large carrots, diced
• large celery ribs, diced
• medium garlic cloves, crushed
• sprigs thyme
• sprig flat-leaf parsley
• sprig rosemary
• bay leaf
• ounce gelatin
• reserved chicken stock, cooled
• ounces unsalted butter
• ounces all-purpose flour
• medium onion, diced
• large carrot, diced
• large celery rib, diced
• dry white wine
• quart reserved chicken stock
• ounces frozen peas
• ounces drained and diced pimento peppers , or more to taste
• teaspoons Diamond Crystal kosher salt; for table salt, use about half as much by
• ounce fresh thyme leaves
• teaspoon freshly ground black pepper, or more to taste
• teaspoons Worcestershire sauce
• ounces poached chicken, from above , or more to taste
• ounces all-purpose flour, such as Gold Medal
• ounce sugar
• tablespoon baking powder
• ounces cold unsalted butter , cut into 1/2-inch cubes
• ounces cultured lowfat buttermilk or kefir , straight from the fridge