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1
Heat the oven to 400.
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2
Put 3 tablespoons of the oil in a large ovenproof skillet over medium heat.
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3
When the oil is hot, add the leek and a sprinkle of salt and pepper; cook until softened, about 5 minutes.
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4
Add the mushrooms, and cook until their liquid has released and evaporated, 8 to 10 minutes.
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5
Add the stock, and bring to a boil; reduce to a simmer, and add the carrots and chicken; cook until the chicken is cooked through, 8 to 10 minutes.
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6
Stir in the peas and asparagus.
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7
In a small bowl, whisk the cornstarch with a few tablespoons of the broth until smooth; add to the pot, and stir until the liquid thickens a bit.
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8
Taste and adjust the seasoning.
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9
Put the flour, baking powder, baking soda, rosemary, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor.
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10
Add the butter and remaining 3 tablespoons olive oil, and pulse until the mixture looks like small peas.
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11
Add the buttermilk and eggs, and pulse until just combined (the batter should be sticky).
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12
Spread about half of the batter over the stew, leaving a few gaps for steam to escape.
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13
Spoon the remaining batter into an ovenproof skillet or baking dish.
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14
Bake the stew until golden and bubbly, about 25 minutes, and the extra batter until golden, 20 to 25 minutes.
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15
Scoop the stew and crust into bowls, adding in extra pieces of biscuit as desired.
