Pre-Heat Oven to 425 degrees

Making the Filling

1. Over medium heat, add oil to a 4-quart oven-safe braising pan or 12-inch oven-safe skillet. Added diced chicken and cook until fully cooked and browned. Remove chicken from pan and set aside.
2. Add butter, onions, carrots, celery to skillet and cook until softened, about 8-10 minutes, stirring occasionally.
3. Sprinkle in flour, poultry seasoning, salt, and pepper and cook for 1 minute while stirring.
4. Add in the chicken stock and half and half, bring to a boil, reduce heat and simmer until sauce thickens, stirring frequently. Once thickened stir in cooked chicken, frozen peas, and parsley.

For Biscuits

1. In a medium bowl mix flour, baking powder, sugar, and salt. Using a cheese grater, grate butter into flour. Mix butter in with the flour until the butter is fully coated.
2. Make a well in flour mixture and pour in the milk. Mix until just combined. DO NOT over mix. Roll dough out on a floured surface to 3/4 inches thick and cut into rounds.

Putting it all together

• Place biscuits on the hot chicken stew. Bake for 10-12 minutes or until the biscuits are fully cooked and browned on the top. Remove from the oven and brush biscuits with melted butter.
• Let cool for 10 minutes before serving.