Par boil diced potatoes in salted water for 2-3 minutes. Add sliced carrots for the last minute. When tender but still crisp, drain and reserve.

Melt 2 T butter in dutch oven. Add 1 c diced onions and 1 c diced celery. Saute over medium high heat for 5 minutes. Remove from dutch oven and reserve.

To make cheese sauce: Melt remaining 1 T butter in dutch oven over medium heat. Add 3 T flour and stir constantly until light golden in color. Add 1 c chicken stock while whisking into flour and butter. Stir in milk slowly. Cook until thickened but make sure it isn't too thick! If so, add more chicken stock.  Add 1 T Dijon mustard and stir in grated cheddar. Now add peas, parsley, chicken, potatoes, carrots and onions and celery. Leave in Dutch oven and make biscuit dough to cover.

Biscuits

Preheat oven to 425 degrees.

Stir dry ingredients together in bowl. Cut cold butter in with forks or a pastry blender. It can also be grated in! Slowly stir in the cold milk until a soft dough is formed. Turn out onto a lightly floured surface.

Knead dough a few turns and then pat into a rectangle about 12 x 9 inches. Roll bout 1/4 inch thick. Now fold in thirds and rotate dough 90 degrees. Roll again about 1/4 inch thick into a 12 x 9 rectangle. Sprinkle with cheese and fold in thirds. (like a business letter). Now roll to about 3/4 inch thick. Cut in about 8 or 9 pieces in whatever shape you want. Lay on top of chicken mixture inside the dutch oven.

Bake uncovered for about 15-20 minutes or until mixture is bubbling and biscuits are golden.