To prepare the stew, in a pot, combine the stock, bay leaf, 1 tablespoon of the parsley and the chicken and simmer for 20 minutes. Using tongs, transfer the partially cooked chicken to a cutting board and cut into bite-size pieces. Reserve the stock.
  
In a large sauté pan, warm the olive oil. Add the onions, celery, mushrooms, herbes de Provence and a pinch each of salt and pepper and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the garlic and cook, stirring occasionally, until the mixture is fragrant. Add the wine and deglaze the pan, stirring to scrape up the browned bits. Cook until the liquid is reduced by half. Remove from the heat.

In another sauté pan, melt the butter. Stir in the flour and cook, stirring, until the roux is pale yellow, not browned. Add the roux to the stock and whisk until all of the ingredients are combined. Bring the mixture to a boil, then reduce the heat to a simmer. Add the potatoes, carrots, onion mixture, chicken, hot sauce, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Stir and simmer for 15 to 20 minutes. Stir in the peas and the remaining 1 tablespoon parsley. 
 
Butter a round casserole dish. Pour the stew into the prepared dish.  

To prepare the biscuit topping, preheat the oven to 450°F.

In a large bowl, blend the flour, baking powder, salt, herbes de Provence and 1/4 cup of the cheese. Add the shortening and, using a pastry cutter, work the mixture until it is in bits the size of peas. Add the milk and form the dough. Pat the dough into a 1/2-inch-thick circle (to match the shape of the casserole dish). Sprinkle the top of the dough with the remaining 1/4 cup cheese and pat it again. Cut the dough into wedges and place the wedges on top of the stew. 

Bake until the stew is bubbly and the biscuits are golden, 25 to 30 minutes.