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Preheat oven to 375°F.
In a large dutch oven, over medium heat, melt the butter and then add the garlic, onion, celery and carrots. Saute until softened, about 7 minutes.
Add the flour and cook, stirring constantly, for 2 minutes. Add the milk and chicken stock to the sauce. Simmer over low heat for about 2 minutes, stirring constantly, until thick. Add the chicken and season to taste with salt and pepper. Remove from the heat and set aside.
In a food processor, combine the flour, baking powder, sugar, salt and pepper. Add the butter and pulse until the butter is the size of peas. Add the milk and pulse until a dough forms. Mix in the parsley and green onions.
Drop the biscuit dough in ¼ cup sized dollops onto the top of the chicken mixture (this will make about 6 large biscuits).
Place pot into the preheated oven and bake for 18-20 minutes, until the biscuits are golden and cooked through. Serve immediately.