Preheat oven to 375°F.

Heat 5 cups of chicken broth, 1 cup of water, and 3 chicken bouillon cubes in a small saucepan to dissolve the bouillon.

In a dutch oven melt 1 1/2 sticks unsalted butter and sauté 2 medium chopped onions and 1 leek that has been thinly sliced and thoroughly washed for about 15 minutes over medium heat.

Meanwhile, dice 4 carrots and blanch them in boiling water for 2-3 minutes; set aside.

Once onions are translucent add 3/4 cup all-purpose flour and reduce heat to low, cook for another 2 minutes.

Add the warm chicken broth and simmer until thick, about 1 minute.

Whisk in 2 teaspoons of kosher salt, 1/2 teaspoon of freshly ground black pepper, 1 teaspoon of chopped fresh thyme, and 1/4 cup of heavy whipping cream.

Stir in the blanched carrots, 10-ounces of frozen peas, 1 shredded rotisserie chicken (bones and skin discarded), and 1/2 cup of chopped fresh parsley.

Pour into a very large baking dish and bake for 15 minutes.

In the bowl of a large food processor add 2 1/2 cups all-purpose flour, 2 tablespoons baking powder, and 1 teaspoon of salt and pulse a few times until combined.

Add 1 stick of cubed unsalted butter and pulse a few more times until coarse crumbs form, do not overmix.

Pour mixture into a large bowl and make a well in the center, add 1 cup of buttermilk and 2 teaspoons of honey.

Stir until just combined, dough will be very crumbly.

Dump the dough out onto a lightly floured surface and form a rectangle.

Fold one side into the center, and then the other and gently press.

Turn dough and repeat folding for a total of 3 times.

Gently roll the dough out to 3/4 inch thickness.

Cut into 3-inch rounds, re-roll scraps to form more biscuits.

Remove stew from oven and place biscuit rounds on top and brush with 2 tablespoons of reserved buttermilk.