Preparation

1. 1.Preheat the oven to 375°F.
2. 2.Insert the slicing disc into the work bowl; slice the celery and carrot together and reserve.
3. 3.Remove the slicing disc and insert the metal chopping blade. Add the onion and pulse about 5 to 6 times to chop.
4. 4.Put the butter in a medium-size stockpot over medium-low heat. Once melted and hot, add the onion, carrot, celery, and ½ teaspoon of salt and ¼ teaspoon of pepper and sauté until softened, 5 to 6 minutes. Add the wine and reduce until it is almost completely evaporated, another 3 minutes.
5. 5.While the vegetables are cooking, roughly chop the chicken in 2 batches, by pulsing each batch 2 to 3 times. Remove and reserve in a separate bowl.
6. 6.Stir in the flour and cook for 2 to 3 minutes. Gradually stir in the chicken broth, about ¼ cup at a time, until all the broth has been added. Increase the heat and bring the mixture to a high simmer. Once the mixture is simmering, add the chicken, potatoes (drained), and pearl onions, and the remaining salt and pepper. Simmer for about 10 minutes, adding more broth if the potatoes are not fully submerged. Keep warm over low heat.
7. 7.Prepare the biscuits and butter a 9-inch square pan.
8. 8.Once biscuits are cut into individual pieces, stir in the peas and parsley to the chicken filling and pour into the prepared pan. Place cut biscuits on top of the filling, leaving some room between each. Brush with the egg wash. Bake for about 20 minutes, turning halfway through baking time, or until the biscuits are golden and the filling is bubbling. Allow to rest for a minute or two before serving.