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First, make the filling:.
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In a medium-size saucepan over high heat, bring chicken broth to a boil.
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Add carrots and squash.
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Reduce heat to medium-low and simmer until vegetables are tender, 5 to 7 minutes.
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Drain vegetables, reserving broth.
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Set aside.
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Melt butter in a large skillet over medium heat.
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Add celery, onion, and salt; cook until golden, 10 to 12 minutes.
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Add mushrooms and cook until they release most of their liquid, 5 to 7 minutes.
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Add flour and cook, stirring, about 2 minutes.
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Add milk slowly, whisking as you go; then add reserved broth, whisking until smooth.
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Cook, stirring often, until sauce thickens, 8 to 10 minutes.
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Season with pepper.
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Add parsley, chicken, reserved vegetables, and peas.
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Divide filling evenly among 6 ramekins or other 8- to 10-ounce ovenproof bowls, leaving about a half-inch at the top for biscuits.
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If you have extra filling, put it in another ramekin.
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(Note: or you can make one big casserole; adjust baking time accordingly).
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Preheat oven to 425.
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Make the biscuits:.
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In a large bowl, whisk flour with baking powder, baking soda, and salt.
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Use your fingers to smear the butter into the flour mixture until it resembles coarse meal, with plenty of lumps.
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Stir in cheddar and scallions.
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In a medium-size bowl, whisk together egg and buttermilk; then add to flour mixture.
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Stir with a fork until a shaggy dough forms.
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Divide dough into 2 balls.
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On a lightly floured counter, press dough out to a half-inch thickness.
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Using a biscuit cutter or the floured rim of a glass, cut out 2- to 3-inch rounds.
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Gather dough again as needed and press out again.
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Repeat with second ball.
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Divide biscuits among ramekins, overlapping as necessary.
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Brush tops with milk, and set ramekins on a baking sheet lined with foil.
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Bake until crust is nicely browned and filling is bubbling, about 20 minutes.
