Preparation

1. 1. Preheat oven to 400°F with the rack in the lower third of the oven.
2. 2. Insert the medium slicing disc into the work bowl of the food processor; slice the carrot and celery together and reserve.
3. 3. Remove the slicing disc and insert the chopping blade. Add the onion and pulse about 5 to 6 times to chop.
4. 4. Put the butter in a medium-size stockpot over medium-low heat. Once melted and hot, add the onion, carrot and celery to the pot to sauté, until vegetables are softened, about 8 to 10 minutes.
5. 5. While the vegetables are cooking, roughly chop the chicken in 2 batches, by pulsing each batch 2 to 3 times. Remove and reserve in a separate bowl.
6. 6. Stir the flour into the vegetable mixture and cook for about 2 to 3 minutes to eliminate any raw flour taste. Slowly whisk in 4 cups of the chicken broth, increase heat to medium-high to bring to a boil, then reduce heat slightly to maintain a healthy simmer. Stir in the potatoes, salt and pepper, and let simmer for about 15 minutes, until vegetables are tender. Add more broth if necessary so vegetables stay submerged. Stir in the reserved chicken and frozen onions. Simmer for an additional 30 to 35 minutes to thicken. Once stew-like, stir in the peas.
7. 7. Cut biscuit dough into 9 pieces*. Reserve, covered loosely with plastic.
8. 8. Pour filling into a 9-inch square pan. Evenly distribute the biscuits over the top of the filling so there is about ¼ inch of space between biscuits.
9. 9. Bake until biscuits are fully cooked and golden brown, about 15 minutes. Allow pot pie to rest at least 15 minutes before serving.