Cook frozen biscuits per package directions. Set aside.

Place stock, half-and-half, flour and poultry seasoning in a large sealable jar and shake until combined.

Cook onions and carrots in the butter in a large saucepan over medium heat until soft. Slowly whisk in the stock mixture and bring to a boil. Reduce heat and cook, stirring frequently, until thickened.

Stir in shredded chicken, peas and parsley. cook for about 5 minutes then season to taste with salt and pepper.

Serve in a bowl topped with a biscuit.