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In large covered kettle, in water, with studded onions, celery tops, salt, and bay leaves, simmer chickens tender, about 1 hour. Cool chickens quickly in broth; then remove them; refrigerate.
With 3 cups of strained broth, make Supreme Sauce as directed. Then refrigerate both sauce and any leftover broth until needed.
Make up full recipe Sardi's Dough as directed. Set aside in bowl. Take chicken from refrigerator.
Remove chicken meat from bones in large pieces. Meanwhile, simmer mushrooms, covered, in wine, until just tender, about 5 minutes; remove mushrooms; add oysters to wine; bring just to boil. Drain oysters well; discard wine.
Start heating oven to 425°. In 5 individual 2-cup casseroles, arrange chicken meat. To each casserole add 1 cooked onion, 8 simmered mushroom pieces, 3 cooked potato balls, 2 cooked oysters, and about 1 tablespoon cooked peas. Sprinkle chives over all. Into each casserole, pour about ⅔ cup Supreme Sauce which has been reheated in a saucepan over low heat.