Place a good glug of olive oil in a 5 quart having soup pot or dutch oven, and set over a medium high burner.

Trim the chicken thighs of excess fat, and pat dry with paper towels.

Sprinkle all side of the chicken thighs with kosher salt and fresh cracked pepper.

Carefully place chicken, skin side down in the hot oil in the pot. Make sure they aren't touching each other.

Allow to brown, without moving or turning, for about 5 minutes, until the skin has a nice deep color, then turn over, and cook the other side another 5 minutes.

When you turn the chicken over, add the celery, carrot and onion to the pan as well, pushing into the empty spaces between the thighs so that as much of it as possible is touching the bottom of the pan.

After 5 minutes,carefully add the white wine to pan, and leave over medium high heat, until slightly reduced.

Add the garlic, thyme, rosemary and 4 cups of water to the pan and cover.

Lower heat to a simmer and cook for about 30 to 40 minutes, until chicken is cooked though.

Remove chicken to a plate to cool off. When cool, remove bones and skin and cut meat into 1 inch chunks, reserve - discard bones and skin.

Carefully, strain the broth through a mesh strainer and set aside.

Wipe out the pot and return to the stove.

Melt 1 tablespoon of butter in the soup pot and add the celery and onion. Cook for 5 minutes over low heat, until the vegetables are softened.

Add the strained broth back to the pot, along with the carrot, broccoli and cauliflower, thyme and poultry seasoning.

Bring up to a simmer, cover and cook until the vegetables are nearly tender.

Add the chicken and bring back up to a simmer. Taste and add salt and pepper if needed.

Stir the half and half and cornstarch together until smooth, and add to the filling, stirring constantly, until the mixture is back to a simmer and slightly thickened.

Hold mixture at a low simmer while you prepare the crust.

Turn the oven to 400º to get it heating up.

Whisk together the flour, salt and baking powder.

Use a pastry cutter or two knives, or your fingers to blend in the butter - it should resemble coarse crumbs when you have it mixed together.

Stir in the buttermilk, just until combined.

Dust the counter with flour and turn out the dough - knead for a minute or two until a smooth ball is formed, then roll to the size of the baking dish you are using.

Remove the filling from the heat and spread in a 3 quart baking dish.

Lay the biscuit crust on top of the filling, and brush lightly with a tablespoon or so of additional buttermilk, or melted butter.

Place in the oven, and bake for about 20 minutes, until the top of the crust is nicely browned and the gravy at the edges is bubbly.

Allow to cool for about 5 to 10 minutes, and then serve.