Preheat oven according to package directions for biscuits. Arrange biscuits on a baking sheet. Sprinkle the tops with a little ground cayenne pepper or sweet paprika. Bake in the preheated oven until golden, then remove and set aside.

Meanwhile, in a medium saucepan bring chicken stock, wine, bay leaf, and peppercorns to a boil. Gently slide in chicken breasts, reduce heat to medium, and let them simmer until cooked through, about 10 to 12 minutes.

While chicken is cooking, add butter and oil to a large skillet set over medium heat. Once melted, add mushrooms and onion and cook until tender, about 5 minutes. Stir in flour and season with kosher salt and freshly cracked pepper. Let cook for another minute.

Pull chicken from the cooking liquid and set onto a cutting board to cool slightly. Meanwhile, ladle the hot cooking liquid into the mushroom mixture, stirring and letting it reduce a bit after each addition, being sure not to add the bay leaf or whole peppercorns to the mixture.

Add the diced pimentos and peas to the sauce. Cut the chicken into bite-size pieces, add it to the bubbling sauce and let it heat through, stirring as needed.

Split the biscuits in half. Place 2 biscuit bottoms on each plate, top with a few ladlefuls of the chicken mixture, then cap with biscuit tops. Sprinkle with chopped parsley and enjoy!