• Place your Large Round Mold on the top of your Medium Perforated Baking Sheet. Set Aside.

BUTTERMILK BISCUITS (BASE) PREPARATION

• In a mixing bowl, whisk the all-purpose flour together with the baking powder and sea salt. Add the cold diced butter and using a pastry blender cut the butter into the flour until the mixture comes together in pea-sized crumbs. Split the preparation into two bowls. Refrigerate the second one.
  11 oz all-purpose flour, 2 Tbsp baking powder, 1 tsp sea salt, 4 oz butter
  

ORANGE BISCUITS PREPARATION

• Add the additional all-purpose flour and drizzle the cold buttermilk, pumpkin purée and honey. Gently mix, bringing the dough together in a cohesive mass. NOTE: If the biscuit dough feels excessively sticky, add a tablespoon of flour at a time, working it in until just combined.
  1 oz all-purpose flour, 5 oz buttermilk, 1 oz pumpkin purée, 1 tsp honey
  
• Dust your work surface with a bit of flour and turn the dough out of the bowl onto the surface. Use lightly floured hands to gently shape the dough into a rectangle (about 9 inch | 22 cm long), using the heel of your palms, work the dough just until you’ve got a fully incorporated mass. NOTE: Do not overwork the dough.
• Fold the left side into the middle, then the right side.
• Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 2 more times.
  
• Using a lightly floured rolling pin, roll the dough into a rectangle until it is 1 inch | 2.5 cm thick. Use a round 2 3/4 inch | 7 cm biscuit cutter to stamp out biscuits (Lightly flour the inside of the cutter in between). Re-roll and stamp dough as needed until you have 4 biscuits. VERY IMPORTANT: Do not twist the biscuit cutter. The twisting motion seals the biscuit edges which can cause the biscuits to not achieve a good enough rise.
  

BLACK BISCUITS PREPARATION

• Take the bowl out of the refrigerator and drizzle the cold buttermilk, black cocoa powder and honey over the flour mixture. Gently mix, bringing the dough together in a cohesive mass. NOTE: If the biscuit dough feels excessively sticky, add a tablespoon of flour at a time, working it in until just combined.
  5 oz buttermilk, 1 Tbsp black cocoa powder, 1 tsp honey
  
• Dust your work surface with a bit of flour and turn the dough out of the bowl onto the surface. Use lightly floured hands to gently shape the dough into a rectangle (about 9 inch | 22 cm long), using the heel of your palms, work the dough just until you’ve got a fully incorporated mass. NOTE: Do not overwork the dough.
• Fold the left side into the middle, then the right side.
• Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 2 more times.
  
• Using a lightly floured rolling pin, roll the dough into a rectangle until it is 1 inch | 2.5 cm thick. Use a round 2 3/4 inch | 7 cm biscuit cutter to stamp out biscuits (Lightly flour the inside of the cutter in between). Re-roll and stamp dough as needed until you have 4 biscuits. VERY IMPORTANT: Do not twist the biscuit cutter. The twisting motion seals the biscuit edges which can cause the biscuits to not achieve a good enough rise.
  

REFRIGRATE

• Place the shaped biscuits onto a floured tray arranging them about 1 inch | 2.5 cm apart so the biscuits have room to puff up and rise.
• Refrigerate while preparing the pot pie filling. VERY IMPORTANT: Do not skip this step because after working the dough, the butter will have softened and the chill time ensures that the butter solidifies again. Plus, the colder they are, the higher the biscuits will rise!
  

CHICKEN POT PIE FILLING PREPARATION

• Preheat oven to 425F/215C. 
• Heat the butter and olive oil in a frying pan over medium-high heat until they shimmer. Add the diced carrots and celery. Cook for 3 minutes. Add minced onions and cook until the onion is translucent, about 3 minutes. Add the minced garlic and cook 30 seconds. Add the cubed, cooked chicken, diced mushrooms, and peas. Cook for 1 minute. Sprinkle the all-purpose flour and cook 3 minutes, stirring continuously. Stir in the chicken stock and scrape the bottom of the pan to deglaze the pan. Pour in the white wine (Chablis) and heavy cream. Stir well. Add the Dried thyme, Greek oregano, salt and pepper (Season to Taste). Stir well and continue to cook until thickened to a thick-stew consistency.
  2 oz butter, 2 Tbsp olive oil, 2 carrots, 2 celery ribs, 1 sweet onion, 2 Garlic Cloves, 15 oz leftover chicken, 4 oz button mushrooms, 5.11 oz frozen peas, 1.69 oz all-purpose flour, 16.93 oz Chicken Stock, 2.12 oz white wine, 8.47 oz heavy cream, 1/2 tsp Dried thyme, 1/4 tsp Greek oregano, Salt, Pepper
  
• Pour chicken stew mixture into the Large Round Mold.
• Take the biscuits out of the refrigerator. Place one black biscuit at the center and slice the remaining ones in halves. Arrange them on top of the chicken pot pie. Brush the top of each biscuit with buttermilk.
  

BAKE!

• Bake for 20 minutes at 425F/215C. (Every oven heats differently, monitor your biscuits from 18 minutes). It is ready when the biscuits have risen and are golden brown around the edges, the top being lightly brown.
  
• Once your Black Magic Chicken Pot Pie | Buttermilk Biscuits is out of the oven, serve and enjoy while hot! They are delicious, everyone will ask for seconds! "BONE" Appétit & Happy Halloween!