Butter six individual crocks or ramekins. In a large pot, combine the first nine ingredients and bring to a boil, skimming off any foam that rises to the surface. Reduce heat and simmer for 20 - 30 minutes, or until the chicken is tender. Remove the chicken from the pot and let cool slightly. Remove the skin and separate the meat from the bones. Set the meat aside and keep warm.

Return the chicken bones to the stock and simmer until reduced by half, about 15 minutes. Strain and return the stock to a boil.

In a small saucepan, melt the clarified butter over low heat. Stir in the flour and bring the roux to a slow boil. Cook without browning for 5 minutes. Add the roux to the stock and simmer for 10 minutes more. Adjust the seasoning and keep warm.

In separate saucepans, cook the carrots and onions in boiling salted water to cover until just tender, about 8 - 10 minutes for the carrots and 12 - 13 minutes for the onions. Drain and combine the carrots and onions in a large saucepan.

Dice the reserved chicken and toss together the chicken, peas, carrots, and onions. Divide the mixture among the prepared crocks and pour the sauce over the chicken. Top with a biscuit and serve immediately.