Chicken Pot Pie with Einkorn Biscuits

Add 2.5 cups flour, baking powder baking soda, salt and cubed butter to a food processor. Pulse several times or until the flour develops course pea size balls.
Transfer the flour mixture into a bowl and add buttermilk. Mix with a fork until combined (do not over mix). Dough will be very sticky. Transfer dough to a floured surface and begin shaping into a 1-inch rectangle. Fold over one half of the dough, then the other half (like a letter). Shape or flatten again into a 1-inch rectangle and repeat this process several times. Lightly flour your dough between each pass especially if very sticky. See Notes for additional tips and more detailed instructions.
Roll dough into a final 1-inch-thick circle. Use your disc cutter about 2 1/4 wide by 1 1/2 inch tall to cut rounds out. Should have 8 biscuits. Place biscuits on a lightly floured plate and cover with saran wrap or towel and place in the refrigerator until ready to use.

To a large pot or skillet add 1 tbsp avocado oil, minced garlic, diced onion, carrot, and celery. Sauté over medium heat for about 3-5 minutes or until the onion is slightly translucent.
Add shredded chicken, potatoes, chicken broth, salt, pepper, thyme, and fresh parsley. Give it a stir and cook on simmer for 15-20 minutes with lid on.
Turn heat off, remove lid and begin making a roux by placing 3 tbsp butter in a 2-quart saucepan over medium low heat. once melted add 1/4 cup of einkorn flour and whisk until combined. Transfer thickened roux mixture to pot pie filling and stir until well combined. This will thicken the filling.
Finally add in frozen peas and corn. Transfer pot pie filling to a lightly greased 9x13 baking dish. Allow the pot pie filling to cool a bit while preheating the oven to 425 degrees Fahrenheit.
Once the oven is preheated. Place biscuits over top of pot pie filling (do this right before placing in the oven- you don't want your biscuits sitting on top of a warm base otherwise the biscuits will melt into the filling. Bake in the oven for 18-22 minutes or until biscuits are golden brown.
Sprinkle with fresh parsley and allow to cool for 15 minutes before serving. This will allow the juices to redistribute into the vegetables and set up. Enjoy!