Cook the Book: Lemony Chicken Pot Pie with Parsley Biscuit Crust

Name: Cook the Book: Lemony Chicken Pot Pie with Parsley Biscuit Crust
Ingredients: For the biscuit topping:; 1 1/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup fresh flat-leaf parsley, very finely chopped; 1/4 cup (1/2 stick) unsalted butter, cold, cut into pieces; 1/2 cup milk; For the chicken:; 2 pounds boneless, skinless chicken breasts; 1/4 cup all-purpose flour; Salt and freshly ground black pepper; Olive oil; 1 large onion, diced; 1 fennel bulb, cored and chopped into small pieces; 4 cloves garlic, minced; 1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch chunks; Juice and zest of 1 lemon; 1 cup dry white wine; 2 cups low-sodium chicken broth; 2/3 cup grated Parmesan cheese