5 boneless, skinless chicken breasts
2 quarts chicken stock
3 peeled garlic cloves
1 onion, peeled and quartered
2 bay leaves
1 teaspoon rubbed sage
1/4 teaspoon thyme leaves
kosher salt and freshly ground black pepper
For the filling:
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large onion, diced
4 carrots, peeled and small-diced
4 celery ribs, small-diced
2 Yukon Gold potatoes, peeled and small-diced
kosher salt and freshly ground black pepper
1/2 cup frozen peas, thawed
For the sauce:
4 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
1/2 cup all-purpose flour
1/2 cup heavy cream
1/4 teaspoon thyme leaves
1/8 teaspoon nutmeg
kosher salt and freshly ground black pepper
For the biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup (1 stick) cold unsalted butter, small-diced
3/4 cup half and half
4 tablespoons unsalted butter, melted and cooled slightly