Add the onion, carrots, celery and parsnips to the pot and cook for 3-4 minutes, until they start to get soft. Add in the garlic and thyme, and cover the pot with a lid. Cook for 3-4 minutes, then add in the chicken stock, the reserved bacon and chicken. Bring the mixture up to a bubble, season it up with salt and freshly ground black pepper and let simmer while you put together a roux.
Place a small skillet over medium heat and melt the butter. Sprinkle the flour into the pan and cook for 1 minute. Ladle some simmering liquid out of the pot and whisk it into the butter-flour mixture, then add the mixture into the pot with the chicken and veggies. Continue to simmer the mixture while you get the dumplings together.
In a medium-size mixing bowl, combine the biscuit mix with the parsley and prepare according to the package directions.
When the biscuit mix is combined, gently mix the peas into the pot with the chicken, then drop spoonfuls of the biscuit mix onto the top of the simmering gravy. Cover the pot with a tight-fitting lid and cook the biscuits through, 8-10 minutes. Serve it up while it’s warm and enjoy!