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1
Season chicken lightly with salt and pepper.
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2
Let rest 15 minutes.
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3
In a medium pot over medium heat, combine chicken, stock, wine, garlic, bay leaf, thyme and rosemary.
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4
Bring to a simmer and cook chicken gently until no longer pink, 10 to 15 minutes.
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5
Transfer meat to a plate to cool completely.
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6
Strain and reserve cooking liquid (you should have about 2 3/4 cups).
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7
Once chicken is cool, shred into bite-size pieces.
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8
Heat oven to 375 degrees.
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9
Lightly grease a 9-by-13-inch baking pan with butter.
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10
Melt 4 tablespoons butter in a large skillet over medium high heat.
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11
Add leeks and shallot and cook until softened, about 5 minutes.
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12
Melt in 4 more tablespoons butter.
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13
Stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes.
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14
Slowly whisk in the strained stock and the cream.
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15
Season with 1 teaspoon salt and 1/2 teaspoon pepper.
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16
Bring mixture to a simmer.
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17
Stir in celery root or carrot, and potato; simmer over low heat, stirring frequently, 10 minutes.
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18
Stir in chicken, peas if using and lemon zest.
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19
Scrape mixture into prepared pan.
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20
In a large bowl, whisk together 3 cups flour, the baking powder and 1 1/2 teaspoons salt.
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21
Cut the remaining 10 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs.
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22
Stir in buttermilk.
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23
Dollop mixture on top of potpie filling (its O.K.
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24
if there are spaces between biscuits).
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25
Brush tops with cream and sprinkle with almonds.
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26
Transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 to 45 minutes.
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27
Let cool 10 minutes before serving.
