A biscuit-topped pot pie with a touch of turmeric that gives the broth a glorious color; leave out the peas  and load up on carrots and celery.

CHICKEN AND BROTH

3 large chicken breasts
1 large onion, roughly chopped
3 carrots, roughly copped
5 stalks of celery, roughly chopped
1 clove garlic, smashed
1 tablespoon turmeric
1 bay leaf
1/2 teaspoon dried marjoram
1/2 teaspoon thyme
3 sprigs parsley
Salt and pepper to taste

FILLING

1/2 stick butter
1 onion, chopped
5 carrots, sliced into rounds
5 celery sprigs, diced
2-3 cloves garlic, minced
1/4 cup flour
1/2 cup dry white wine

BISCUITS

2 cups flour
1/2 tablespoon sugar
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup cold shortening
1 large egg, beaten
2/3 cup milk

In a large soup pot, cook all the ingredients for the chicken and broth in enough water to cover, simmering about 40 minutes or until chicken is tender. Remove from heat. Remove chicken and set aside. Strain broth and reserve. Discard vegetables, bay leaf and parsley.

Wash and dry the soup pot. Roughly chop the chicken and reserve, covered, in the refrigerator. In the pot, melt the butter then saute the onions, carrots, celery and garlic. When the vegetables are soft and the onions translucent, stir in the flour and turmeric to make a light roux, cooking about 3 minutes, stirring, until the flour is fragrant. Stir in the wine, and mix, smashing any lumps. Add about 5 cups of the reserved broth and the chopped chicken. Simmer on low heat as the sauce thickens.

Preheat oven to 400 degrees. Make the biscuits. Blend the dry ingredients in a medium bowl. Cut in the shortening until the mixture is mostly blended and crumbly. Pour in the egg and milk, and stir until just blended. The mixture will by sticky.

In a large Dutch oven or a clay pot, ladle in the chicken mixture. With an ice cream scoop, drop the biscuit mixture onto the top of the chicken mixture, leaving a little room between biscuits.

Bake for about 20 minutes or until biscuits are golden brown.