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Preheat oven to 375º F.
In a large Dutch oven over medium(-high) heat, melt butter and saute carrots until soft. About 8 minutes.
Add ½ cup of chicken broth and stir until it’s almost evaporated. Then add flour and the rest of broth. Stir mixture and bring to a boil.
Season with salt and pepper, and reduce heat to low, simmering until thickened. 3 minutes. Add chicken, peas and Parmesan, and stir to coat thoroughly with sauce.
In a food processor, pulse together flour, butter, salt and baking powder.
Slowly pour milk into mixture and pulse until a soft dough forms.
Using a spoon, scoop dough balls and evenly cover the top of chicken with biscuit mixture.
Bake uncovered for 30-40 minutes, or until biscuits are golden brown.
Remove from oven and let cool for 10 minutes before serving.