Start by making the biscuits. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives.

Add butter and cream cheese to the dry ingredients. Use your fingers to quickly incorporate the fat into the flour.

Make a small well in the center of the fat and flour mixture. Add the buttermilk. Using a fork, combine the wet and dry ingredients.

Dump the shaggy biscuit dough onto a lightly floured work surface. Knead together until dough forms a disk about 1 ½ inches thick.

Use a round, 1 ½-inch biscuit cutter to cut biscuits. Gather the dough scraps, knead for a few turns, and cut out more biscuits until no dough remains.

Place biscuits on a small cookie sheet and place in the fridge until ready to bake.

Next, make the filling. Preheat oven to 375 degrees F.

Dice onion, garlic, carrots, zucchini, and thaw the frozen peas. Set aside.

In a medium saucepan over medium heat, melt butter. Whisk in the flour. Heat for 1 minute.

Turn flame to low and add the chicken stock. Whisk until no flour bits remain.

Whisk in the milk and add the cream cheese. Heat over medium low heat, stirring often, until cream cheese has melted and the mixture is the consistency of warm, thick pudding.

Add chicken, lemon, and nutmeg. Stir. Add salt and pepper to taste. Remove mixture from heat and set aside.

In a medium skillet over medium heat, melt butter (or olive oil). Add onions and sauté until translucent, about 3 minutes.

Add minced garlic and sauté for one minute more. Add carrots, zucchini, and peas. Cook for about 3 minutes.

Remove from heat and add vegetable mixture to the creamy chicken mixture. Stir to combine.

Spoon filling into a 9×13-inch pan. Remove the biscuits from the fridge and place them on top of the filling.

Brush the tops of the biscuits with heavy cream, buttermilk, or egg wash.

Bake for 20-23 minutes, or until biscuits are puffed and golden, and the sides of the pot pie are bubbling.

Remove from the oven and allow to cool slightly before serving.