Make the filling:

1. Put diced potatoes, cauliflower and carrots in a pot with an inch or two of water cover and bring to a simmer for 8-10 minutes until just tender, drain water off.
2. Meanwhile, sauté onions with olive oil over medium-low heat in a large (10 inch round) oven-safe pan (enamel or cast iron) 15 min. or until they start to caramelize.  Add celery and garlic, sautéing 5 minutes more.
3. Move veggies to one side and saute chicken, rosemary and sage in the same pan about 8-10 minutes.  Add the wine in and deglaze the pan, scraping off all the crusty bits.  Push everything to the outer edges and melt butter in the center and whisk in flour.
4. Stir in broth, salt, potatoes, cauliflower, carrots, pepper and nutmeg. Bring to a simmer. Remove from heat.
5. Stir in peas, cream, and lemon juice just before scooping biscuits onto the filling.

Make the biscuits

1. Preheat oven to 425F
2. Add flour to a bowl, stir together with baking powder, salt, minced rosemary.
3.  Toss in the grated frozen butter.  Add cold buttermilk, stir until just combined.
4. Using a 1/4 cup scoop 10 biscuits on top of the filling and bake at 425F degrees for 10 minutes. Turn oven down to 375 degrees and bake 20 minutes more.