2 cups (240g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2-inch pieces
3/4 cup buttermilk, plus more as needed
Extra flour (for rolling)
1 large egg, well beaten with 1 tablespoon of water (optional, for egg wash)
3 stalks celery, trimmed and cut into 1/2-inch pieces
2 cups (about 10 ounces) baby carrots, or large carrots cut into 1-inch pieces
2 medium Yukon Gold potatoes, peeled and diced
1 1/4 cups chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
3 PERDUE® HARVESTLAND® Free Range Boneless Chicken Breasts (About 1 1/2 pounds), cut into 1-inch pieces
2 tablespoons soft, unsalted butter
3 tablespoons all-purpose flour
1 cup frozen peas
1/3 cup heavy cream or milk


1.Make the biscuits Preheat the oven to 425 F. Line a baking sheet with parchment. In a food processor, pulse the flour, baking powder, baking soda, and salt until blended. Add the butter and pulse until the butter is in small pea-sized pieces. (You can also use a pastry cutter for this task.) Transfer the mixture to a bowl. Drizzle the buttermilk over the mixture, and use your fingers or a fork to incorporate it into the dough. Knead a few times in the bowl. Lightly flour a work surface and turn out the dough. Roll it to a 1/4-inch thickness. Stamp out rounds in the dough as close together as possible. Set them on the baking sheet 1-inch apart. Reshape, reroll, and cut out the scraps. You should have 12 biscuits. Bake for 15 to 18 minutes, or until golden brown.
2.While the biscuits are baking, cook the vegetables and chicken In the pressure cooker, combine the celery, carrots, potatoes, chicken broth, salt, pepper, and chicken. Secure the lid in its sealed position. Select the pressure cooker’s manual program for 5 minutes at high pressure (the pot will take about 10 minutes to come up to pressure before the cooking program begins). When the cooking program ends, turn off the pressure cooker and use the quick pressure release. When the valve drops, carefully remove the lid.
3.Make the beurre manié (butter and flour paste) In a small bowl, mash together the butter and flour until thoroughly combined.
4.Finish the filling Turn the pot to the sauté setting and bring the liquid to a boil. Add the buerre manié in small pieces and stir until it dissolves, and the liquid thickens (about 1 minute.) Stir in the cream or milk. Remove the pot from the cooker and stir in the peas. Taste and add more salt and pepper, if you like.
5.Finish the pie Transfer the filling to a 2- or 3-quart baking dish or deep pie pan. Place the warm biscuits on top. Serve extra biscuits on the side.

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