Preheat the oven to 375 F

Place the chicken breasts on a parchment covered cookie sheet pan, rub with olive oil and season with salt and pepper

Bake for 35 to 40 minutes, until cooked through

Remove meat from bones and discard skin when cool

Dice chicken into cubes (you should have 4 to 6 cups of cubed chicken)

In a large heavy pan, melt butter and saute onions over medium-low heat for 10 to 15 minutes, until translucent; add flour and cook over low heat, stirring constantly for 2 minutes

Add chicken stock to roux; simmer over low for 1 more minute, stirring, until thick

Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream with the cubed chicken, carrots, peas, and onions

Mix well; place in a 10x12 casserole and refrigerate

Make the biscuits and refrigerate on a parchment lined cookie sheet, covered with plastic wrap

An hour before service, place casserole dish on top of a cookie sheet lined with parchment paper

Bake the stew for 25 minutes; remove from the oven and arrange the biscuits on top of stew, brushing with egg wash (I didn't do this)

Increase heat to 400F

Bake for another 15-18 minutes, until crusty golden and bubbly

Serve immediately with butter for the biscuits