chicken pot pie with biscuit crust

2 tbs butter
1 medium onion, chopped
2 medium carrots, chopped
½ medium red pepper, chopped
1 celery stalk, sliced
8 medium mushrooms, quartered
1 cup fresh or frozen peas
meat from one whole roasted chicken, shredded
1/3 cup flour
2 cups chicken stock, hot
½ cup half and half cream
kosher salt/fresh ground pepper
In a very large skillet or pot, melt butter over medium-high heat. Add onion, carrots and celery. Cook until vegetables are barely tender, about 5 minutes. Add flour and cook for another two minutes, stirring constantly. Add hot chicken stock, whisking until liquid is smooth and simmering. Add mushrooms, pepper, peas and chicken and continue simmering for about 20 minutes to cook flour. Add cream. Season to taste. Transfer to a large casserole dish or several individual dishes. Top with biscuit crust. Bake at 400F until crust is golden brown.

for the biscuit crust:
2 cups flour
4 tsp baking powder
½ tsp salt
¼ cup cold butter
1 large egg, beaten
2/3 cup milk
In a large bowl, whisk together flour, baking soda and salt. Cut in butter. Make a well in centre of mixture. Add milk and egg. Bring together with a fork until just combined. Turn out onto a lightly floured surface and knead a few times. Roll out to cover baking dishes.