Preheat the oven to 375 degrees.
Place the chicken breasts on a baking sheet and rub the with olive oil. Sprinkle generously with salt and pepper. Roast for 40 minutes, until cooked through. Set aside until cool enough to handle. Then discard the skin and remove the meat from the bones. Cut the chicken into large dice.
While chicken is cooling. Place the biscuits on a sheet pan, whisk egg wash and brush on biscuits. Bake according to package instructions. Set aside.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 20-30 minutes.
Remove the stew from the oven and arrange the biscuits on top of the filling. Bake for another 5-10 minutes, until the biscuits are brown and the stew is bubbly.
Add the chicken stew to shallow bowls. Place the golden biscuits on top. Enjoy!