In a skillet or dutch oven, bring chicken broth to a boil, add chicken breasts, turn heat down to medium and allow to cook for 40 minutes. Reserve 1 cup of the chicken broth, Shred the chicken with two forks and set aside. Preheat oven to 425.

In the same skillet, melt butter and add chopped up and cleaned leeks and cook until leeks become a little translucent -about 10 minutes.(Make sure your leeks are really cleaned well, otherwise they may have dirt/grit in them...what I do to clean mine is chop them up, and then place them in colander and then place that in a large bowl full of water, I read somewhere that the dirt loosens and goes to the bottom of the bowl. I also then run water over them in the colander.) When the leeks are done cooking, and shredded chicken back into the skillet, and add the reserved chicken broth and cream cheese-whisk until it combines (some clumps are ok), then add the salt, pepper, parsley flakes and shredded cheese. Stir a few times and set aside to drop the biscuit batter on.

To make the biscuits: in a food processor add the flour, baking powder, sugar, salt, cream of tarter and baking soda, pulsate until combined (5 seconds). Add the butter and pulsate until it becomes a crumbly mixture (10 seconds). Then add the buttermilk and process until it is a doughy mixture (10 seconds). With a large spoon take spoonfuls of the biscuit batter and drop on top of the skillet (it's ok if the drops don't touch, they will expand when they bake.

Put skillet in the oven (I like to put a cookie sheet underneath in case anything bubbles over) and bake for 15 minutes or until the top of the biscuits are golden brown. Remove from oven and allow to cool for at least 5 minutes before serving.