Country-Style Chicken Pot Pie

This recipe came to me from the wife of an interim pastor we had many years ago. I think she got it from a Country Woman magazine or cookbook.
I used the leftover rotisserie chicken from Sunday's lunch, including boiling the carcass to make the broth. (I love having homemade broth in the freezer.)
This makes so much filling that I put about a third of it in the frig for Greg's lunch later.

Country-Style Chicken Pot Pie
3 TBS butter (I used part butter, part olive oil)
3 TBS flour
2 C chicken broth
1 tsp lemon juice
1/2-1 can cream of chicken soup (I use Healthy Request)
3 carrots, cooked and diced
frozen green peas, cooked (I steamed the carrots and peas together in a zip 'n steam bag)
1/8 tsp curry & pepper, mixed
1 tsp salt
2 large potatoes, cooked and diced (I had a can of potatoes, used those)
chicken, cooked and cut up
Melt the butter. Add flour and allow to bubble one minute. Add broth and stir w/ wooden spoon. Bring to a boil and simmer for a few minutes. Remove from heat. Add lemon juice and soup. Drain veggies, add to sauce (by steaming, there was nothing to drain), add seasonings and chicken. Pour into a deep 2 quart casserole. Top with biscuits or crescents.
Bake @ 350 for 45 minutes.

I didn't have any biscuits or crescents, so I dug out an old recipe by Mollie Katzan in a Moosewood cookbook:
Baking Powder Biscuits
3 C flour
scat 1/2 tsp sal
1 TBS baking powder
6 TBS cold butter
3/4 C buttermilk, yogurt, or sour milk
Preheat oven to 450. Lightly grease a baking sheet.
Put dry ingredients in a food processor bowl w/ a steel blade. Cut in butter until uniformly integrated and mixture has texture of coarse meal
Add buttermilk/yogurt/sourmilk and process for a few more seconds (til dough holds together).
Turn out and knead briefly. Roll out to 1/2-3/4" thickness. Arrange close together on baking sheet. Bake 12-15 minutes.
To freeze: Roll dough into a log shape. Wrap tightly in foil and freeze.
To use: Let sit at room temp 5-10 minutes. Slice 1/2-3/4" thick and bake.