Chicken Pot Pie

Serves:

• 2 cups coarsely chopped cooked meat from 1 rotisserie chicken
• 1 medium onion, coarsely chopped
• 2 stalks celery, coarsely chopped
• 2 medium carrots, peeled and coarsely chopped
• 2 medium parsnips, peeled and coarsely chopped
• 1 teaspoon dried thyme or savory
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken stock or reduced-sodium chicken broth
• cups For Filling:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup finely chopped parsley
• 3/4 stick cold unsalted butter, cut into 1/2-inch
• 1 1/4 cups well-shaken buttermilk