Preheat oven to 400 degrees Fahrenheit. For the stew, in a large pan (I used my Demeyere 12" pan) over medium high heat, melt butter, add garlic and stir until fragrant. Add carrots, onion and celery. Saute 5-7 minutes. Add mushrooms; saute about 5 minutes or until tender. Add 1/2 c. chicken broth and cook 2 minutes while stirring. Sprinkle veggies with 1/4 c. flour and cook, stirring, constantly for 2 minutes. Slowly add 2 c. chicken broth, stirring constantly. Bring mixture to a boil, stirring constantly, for 2 minutes or until thickened. Stir in heavy cream, salt, pepper, chives, thyme, rosemary, and parsley and cook for an additional minute, while stirring, just until thick and smooth and veggies are all the way tender.  Stir in chicken and bacon. Cover and remove from heat.

For the biscuits, whisk together flour, sugar, baking powder and salt in a large bowl. Add buttermilk and melted butter and stir just until combined. Drop biscuit mixture onto the chicken mixture by large spoonfuls (about 1/4 cup each), 1/2 inch apart. Place pan in oven and bake at 400 degrees Fahrenheit for approximately 35 minutes. **Be sure to read the instructions for your pan and make sure it is oven safe! If biscuits don't brown, brush them with butter and place the pan under a broiler for about 2 minutes. Be sure to watch it carefully so it doesn't burn. Serve immediately.