Chicken Pot Pie

I have always wanted to make chicken pot pie. Nothing with cream of chicken soup as the base, but a good, homemade chicken pot pie. Ok, so I didn't make the crust from scratch, but as you know I don't bake, and making dough qualifies as baking in my book.

I looked at several recipes and decided to make some changes to this recipe for Chicken Potpie by Martha Stewart. The original recipe can be found in the above link. I changed many things, so my adaptation is below.

Ingredients

3 chicken breasts
4 cups of low-sodium chicken broth
1 large yellow onion cut into large chunks
2 dried bay leaves
1/2 teaspoon whole black peppercorns
1 tsp dried thyme plus 1/2 tsp
1 rib celery, cut into chunks
4 tablespoons all-purpose flour
3 tbsp butter plus 1 tbsp olive oil
1 large potato cut into small, bite-sized pieces
1/2 onion, chopped
2 medium carrots, peeled and sliced into 1/4-inch-thick half-rounds
1/2 red pepper, chopped
1/3 c frozen peas
1/3 c frozen corn
3 large white mushrooms, chopped
1 cup light cream
1 tsp fresh lemon zest
1/2 teaspoon each salt and freshly ground black pepper
Approximately 1 tbsp dried parsley flakes (or fresh)
1 can pie dough, biscuits, or crescent rolls. I bought a can of biscuits and they were already cut, so I had to flatten and stretch them a bit to make my crust...but it worked!

Directions

Combine chicken, chicken stock, yellow onion, bay leaves, peppercorns, 3 thyme sprigs, and celery in a stockpot, and add enough water just to cover the chicken. Bring stock to a boil, reduce heat, and simmer, uncovered, for 1/2 hour.
Drain chicken, and reserve the stock. Chop the chicken into bite-sized chunks, and set aside. Strain the stock, and set aside 2 cups. Reserve the remaining stock for another use.
Preheat oven to 375 degrees.
Heat butter and oil in a large saute pan over medium-high heat.
Add potatoes and cook, stirring occasionally, until the potatoes become translucent in the center, about 4-5 minutes.
Add carrots, peppers, and onions, and cook 4 to 5 minutes
Add mushrooms, peas, and corn, and cook for 2 minutes
Add the flour, and cook, stirring, for 1 minute.
Stir in reserved chicken stock and cream, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes.
Add reserved chicken pieces, parsley, remaining thyme, lemon zest, salt, and the ground pepper; transfer to a large casserole dish. (I used a round and deep glass baking dish)
Roll out the dough and place over the top of the chicken mixture, and tuck extra dough around the edges. Since I used biscuits I had small spaces between each biscuit. If you use one sheet of dough, cut slits so the steam can escape.
Bake until crust is golden, 25-30 (make sure you have foil or a baking sheet under the dish as it may bubble over. Serve hot.