Chicken Pot Pie Stew

1 1/4 pounds red potatoes, cut into 3/4 inch cubes
1 pound cooked boneless, skinless chicken breast
2 tablespoons canola oil
3/4 pound carrots, sliced 1/4 inch thick
1/2 pound celery, sliced 1/4 inch thick
1/2 pound mushrooms, quartered
1/2 pound pearl onions
2 1/2 teaspoons dried thyme
1 cup margarine or butter
1 tablespoon garlic, finely minced
3/4 cup all-purpose flour
5 cups chicken broth
2 1/2 teaspoons kosher salt
1 teaspoon white pepper
1/4 teaspoon freshly ground black pepper
2 1/2 cups whole milk
1 1/4 cups heavy cream
1/4 pound peas
1/2 cup coarsely chopped parsley
Your favorite buttermilk biscuits

In a pot, bring 8 cups of water to a boil and cook potatoes for 10 minutes, or until tender.
Drain potatoes and cool in ice water.
Drain and set aside.
Slice chicken into bite-size pieces.
Set aside.
In a saucepan, combine oil, carrots, celery, mushrooms, onions and thyme.
Sauté on medium heat 10 minutes, or until vegetables are tender.
Set aside.
Melt margarine in a 5-quart pot.
Add garlic and sauté on medium heat for 2 minutes.
Stir in flour and cook on low heat for 5 minutes, stirring constantly.
Whisk in broth, salt and peppers.
Heat to a low boil on medium heat and simmer for 5 minutes, until thickened, stirring constantly.
Stir in milk and cream.
Simmer for 3 minutes.
Add peas, parsley, potatoes, vegetables and chicken to broth.
Season with salt and pepper and cook until heated through.
Place a buttermilk biscuit in a soup bowl.
Ladle stew over biscuit.

Makes 1 gallon or 16 cups