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Preheat the oven to 350°F.
Melt the butter in a large 6-Quart pot over medium heat. Add the diced onion and saute until translucent.
Sprinkle in the flour. Cook until the roux begins to bubble and smells slightly nutty.
Whisk in the hot chicken stock and bouillon cubes. Continue to stir and bring it to a low gentle boil and the mixture has thickened.
Add the heavy cream, chicken, carrots, peas, green beans, and corn. Remove the pot from heat.
In a large bowl, combine the self rising flour, sugar, and salt.
Cut in the cubed butter into the flour until the butter is roughly the size of a pea.
Stir in the buttermilk, ½ a cup at a time, until the dough is soft enough to drop with a spoon.
Place the chicken and vegetable mixture in a large 13x9-inch oven safe dish.
Spoon individual biscuits over the top of the chicken mixture.
Bake the chicken and biscuits at 350° for 35-40 minutes until the biscuits are golden brown and the chicken mixture is bubbly.
Let cool for 20 minutes before serving.