Chicken Pot Pie with Sage Biscuit Topping

FOR THE FILLING:
In a Dutch oven over medium-high heat, head the oil and sauté the onion and leek for 5 minutes, or until lightly browned. Add the chicken pieces and cook for 5 minutes, or until lightly browned. Add the mushrooms and cook for 3 minutes. Add the garlic and cook for 1 minute. Add the wine and cook for 2 minutes. Add the stock or broth, potatoes, carrots, thyme, salt, and pepper and cook for 10 minutes, or until the potatoes are easily pierced with a knife. Add the peas and remove from heat.

In a small saucepan, melt the butter over medium-high heat. Whisk in the flour and cook, whisking constantly, until the mixture begins to bubble, about 1 minute. Add the half-and-half, salt, and pepper. Whisk until the mixture begins to bubble. Cook for 2 minutes, whisking constantly. Gently stir the white sauce into the chicken mixture. Season with salt and pepper.

FOR THE SAGE BISCUIT PASTRY:
Preheat the oven to 400 degrees F. In a food processor, combine the flour, salt, baking powder, baking soda, butter, and sage. Pulse until the mixture resembles coarse meal. Add the buttermilk and pulse until the dough starts to come together. To make by hand, combine dry ingredients in a bowl and cut in the butter with a pastry cutter or 2 knives until the mixture resembles coarse meal. Stir in the buttermilk with a fork until all ingredients are moistened.

TO SERVE:
With your hands, gather dough and roughly shape the dough to fit the top of the Dutch oven. Place on top of chicken mixture using the same pan you cooked the chicken and vegetables. Don't worry about making the dough smooth. Bake for 20 to 30 minutes, or until the top is golden brown.