Melt the butter in a large skillet or pot over medium-high heat, add in onion and carrots and saute for 2-3 minutes, stirring often until the onions begin to wilt and turn translucent.

Sprinkle the flour into the pan, remove from the heat and stir until combined.

Return to the heat and cook for a minute more, stirring constantly.

Slowly add in the chicken stock, 1/3 of it at a time, stirring constantly and scraping up any browned bits from the pan. The filling will begin to thicken just after it begins to bubble.

Sprinkle in the chicken bullion and truffle salt (if using) and stir to combine.

Remove from heat, add in your heavy cream, stir, place back on heat and allow it to reach a simmer.

Remove from heat, season to taste with salt pepper and red pepper.

Stir in the peas and set aside. When ready to bake, add in your shredded chicken, pour into a lightly oiled baking dish or cast iron pan(s), top with biscuit dough by plopping biscuit sized scoops, almost touching, over-top your filling.

Bake in a preheated 425 degree oven on a middle rack for 18-22 minutes or until biscuits are golden brown and cooked through (depends on the size of your biscuits).

Combine flour baking soda and baking powder in a work bowl, whisk together.

Add in the butter and using a pastry cutter, a fork or your fingers work the butter into your dry ingredients until it becomes crumbly.

Gently fold in the buttermilk, half & half or cream just until it all comes together.

Add in your salt, red pepper, jalapeno and scallions and fold it until it is all incorporated.

Using your hands, grab a small biscuit sized piece of dough and plop it over-top your pot pie filling allowing a small bit of space between each "plop" of dough.