Preheat the oven to 375° F.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle with salt, pepper, and garlic powder. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a saucepan over medium-high, heat the chicken broth and dissolve the bouillon cubes in the stock. In a Dutch oven, melt the butter and sauté the onions and carrots over medium-low heat for 10 to 15 minutes, until onions are translucent and carrots are soft. 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 heavy cream. Add the cubed chicken, carrots, peas, onions, 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 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix at low speed until the butter is the size of peas. Add the half-and-half and combine at low speed. Mix in the parsley.

Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8 inch thick. Cut out twelve circles with a 2-1/2 inch round cutter.

Remove the baking dish from the oven and gently place the biscuits on top of the filling. DO NOT PRESS THEM INTO THE FILLING.

Brush them with the egg wash, and return the baking dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the chicken mixture is bubbly.