Chicken Pot Pie with Cheddar Biscuits

Ingredients

• 1 small whole chicken (3 to 3 1/2 pounds), cut into 10 pieces
• 1 large leek, white and light green parts only, halved lengthwise and sliced, trimmings reserved
• 2 medium carrots, diced, trimmings reserved
• 2 medium celery stalks, diced, trimmings reserved
• 1 quart low-sodium chicken broth
• 2 cloves garlic, crushed
• 2 strips lemon peel, plus 2 teaspoons juice
• 3 sprigs thyme, plus 1 tablespoon chopped leaves
• 1 fresh bay leaf
• 4 slices maple bacon, coarsely chopped
• 4 tablespoons unsalted butter
• Kosher salt and freshly ground pepper
• 1 medium russet potato, peeled and diced
• 7 tablespoons all-purpose flour
• 1/2 cup heavy cream
• 1 cup frozen peas
• 2 1/2 cups all-purpose flour, plus more for dusting
• 2 tablespoons baking powder
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher salt
• 1 stick very cold butter, cut into small pieces
• 1 cup shredded sharp white cheddar cheese
• 1 cup cold buttermilk

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