Preheat oven to 400 degrees.

Squeeze fresh lemon juice on chicken breasts and wrap in aluminum foil.  Bake in preheated oven for 1 hour.  Set aside.

In saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.  In a large pot or Dutch oven, melt the butter and sauce the onions over medium-low heat for 10-15 minutes, until translucent.

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.

Cut the chicken breasts into bite sized pieces.

Add 2 teaspoons salt, ½ teaspoon pepper, and the heavy cream.  Add the cubed chicken, carrots, celery, onions and parsley.  Mix well.

Place the stew in a 13x9x2 baking dish.  Place the baking dish on a sheet pan lined with parchment paper.  Bake for 15 minutes.

While the chicken/veggie/sauce mixture is baking, make the biscuits.  Combine the flour, baking powder, salt and sugar in the bowl of a Kitchenaid Artisan mixer fitted with paddle attachment.  Add the butter and mix on low speed until the butter is the size of peas.  Add the half and half and combine on low speed.  Mix in the chopped parsley.

Place dough on well floured surface and roll out to ⅜ inch thick.  Cut out twelve circles with a 2 ½ inch round cutter.

Remove the chicken/veggie/sauce mixture from oven and arrange the biscuits on top of the filling.  Brush the egg wash over each biscuit and return the dish to the oven.  Bake for another 20-30 minutes, until the biscuits are lightly browned and the chicken mixture is bubbly.

ENJOY!! :)