Drop Biscuit Chicken Pot Pie

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Poached Chicken

1 large chicken, 5 to 6 pounds

Kosher or sea salt

2 medium onions, peeled and halved, attached at root end

3 to 4 ribs celery, halved

1 carrot, peeled and halved

1 large bundle herbs, including thyme, rosemary, parsley and fresh bay leaves

1 lemon, thickly sliced

Drop Biscuit Chicken Pot Pie

2 tablespoons extra-virgin olive oil

16 button mushrooms, sliced or quartered

2 medium carrots, peeled and diced

1 potato, peeled and chopped

3 to 4 small ribs celery, chopped

1 medium onion, chopped

Salt and freshly ground black pepper

4 tablespoons butter

3 tablespoons all-purpose flour

1 quart chicken stock, homemade or store-bought

3 to 4 sprigs tarragon, leaves chopped

1 rounded tablespoon Dijon mustard

1 1/2 pounds poached chicken, diced or shredded

1 cup frozen peas

Package drop biscuit mix, mixed to package directions (recommended: Jiffy)

Finely chopped fresh chives or parsley or fresh or dried dill, for biscuit mix

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