Preheat the oven to 425°F. Place the flour, baking powder and salt in a food processor and pulse until combined. Add the cubed butter and pulse several times until coarse crumbs form. Pour mixture into large bowl. Create a well in the center of mixture and add buttermilk and honey. Stir everything together with a spatula until just combined - do not overwork the dough.
Place the dough on a lightly floured surface. Roll it into a rough rectangle, about one inch thick. Fold one side into the center and then the other side and turn it horizontal. Gently flatten. Repeat the folding process 6 times. Gently roll out the dough once more into a rough rectangle until it's about ½ inch thick. Cut the biscuit with a 3-inch biscuit cutter or floured glass. Re-roll any scraps until you get 8 biscuits total. Keep biscuits in fridge while you prepare filling.
Melt the butter over medium heat in a large oven-safe pan or Dutch oven. Season chicken with salt and pepper and cook for 4 minutes on each side or until cooked through. Remove and shred.
Add diced onion and poultry blend and sauté for 5 minutes. Add the carrots and celery, cooking for another 5 minutes. Stir garlic in and cook for 30 seconds. Add the flour and cook for about 1 minute.
Slowly add the chicken stock and milk, stirring, until the mixture begins to bubble and thickens slightly, about 4-5 minutes. Add the chicken, peas, lemon juice and salt. Taste for seasoning and adjust if needed.
Arrange the biscuits on top of filling. Brush biscuits with some melted butter. Bake for 15-20 minutes, until the biscuits are cooked through and the filling is hot and bubbly.