To make the filling, bring the stock to a low simmer in the Le Creuset. Add the chicken and put the heat on low (never allowing to boil) for about 20 to 30 min. Ensure the meat no longer pink when cut. Remove the meat from the pot and set aside. Add the carrots, potatoes and simmer until the vegetables are soft, about 5 min+. Dice the meat. Drain and reserve the stock and set the vegetables aside.

Melt the butter in the same Dutch oven and cook the chopped onions, stirring over medium heat until they are soft, then sprinkle in the flour and cook some more, stirring, about 3 to 5 min. Add the milk and 2 cups of the reserved chicken stock used to cook the vegetables in a stream, stirring, and bring to a boil., Add the thyme and nutmeg, and cook about 5 min. The mixture should be thick. Add the peas and corn, taste and adjust the seasoning. (Takes a fair amount of kosher salt and pepper. I have also added white wine vinegar and porcini mushroom powder). Add the diced chicken and the cooked carrots, potatoes to the pot and stir to combine. Turn the mixture into a casserole dish and make the crust.

To make the crust, sift together the flour, baking powder, baking soda, and salt. Cut in the butter until the dough resembles coarse meal then toss in the grated cheese. Food processor can be used to do this. Whisk the egg with buttermilk. Add this to the flour mixture and gently stir (or pulse) to make a soft dough with adding additional flour as needed. Turn the dough out on to a lightly floured board or the Silpat. Pat or roll it into a large round. Can cut the dough into 2 1/2 inch circles by using a glass or have also added the entire crust to generally fit the shape of the baking dish.

Place the biscuits (or entire crust) on top of the chicken filling and brush with the egg wash.

Bake in a preheated 425° oven for 20 to 25 min. or until the crust is golden brown.