In a medium bowl, combine 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon of salt. Whisk until combined.
Make a well in the flour mixture and pour in the cream mixture. Stir until the dough comes together a bit, then transfer to a lightly floured surface and knead about 10 times. Roll out and cut with a cookie cutter or biscuit cutter.
To make the pot pie filling. Place about 1 1/2 lbs chicken tenders in some olive oil in a heavy pot. In another pot melt 2 tablespoons of butter. Add 5 small stalks celery that has been chopped into bite sized pieces and one large chopped onion.
When your potatoes have gotten some brown crispy bits, transfer the veggie mixture to the chicken pot and add 1 cup chicken broth or stock to deglaze the veggie pot. Once you have stirred and loosened as much of the browned bits from the pot, add the stock to the chicken pot.
Add two tablespoons of butter to the former veggie pot to melt. Add 1/4 cup flour to the butter and stir to cook the flour. It may get crumbly. Once that is browned a bit, add a cup of stock, 1/2 cup cream and whisk to a smooth sauce. Add additional stock to get the consistency you want. Whisk after each addition.