1. Preheat the oven to 425°. In a large Dutch oven or enameled
cast-iron casserole, melt 2 tablespoons of the butter. Add the
shallots, mushrooms and carrot chunks and cook over moderate
heat, stirring, until the shallots and mushrooms are softened,
about 8 minutes. Add the wine and cook until completely
evaporated, about 1 minute. Stir in the 1 tablespoon of flour and
the broth and bring to a boil. Season with salt and pepper. Simmer
until thick, about 3 minutes. Stir in the chicken and peas.
2. In a food processor, combine the remaining 1¼ cups of flour
with the remaining 4 tablespoons of butter and the chopped sage
and thyme; pulse 5 times. Add the milk; pulse just until a soft
3. Using a small ice cream scoop or a tablespoon, scoop 20 balls
of dough over the chicken stew. Bake in the center of the oven for
25 minutes. Turn on the broiler and broil for 1 to 2 minutes, until
the biscuits are golden. Let rest for 5 minutes before serving.