Preheat oven to 425 degrees.

In a large Dutch oven or enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the shallots, mushrooms and carrot chunks and cook over moderate heat, stirring, until the shallots and mushrooms are softened, about 8 minutes.

Add the wine and cook until completely evaporated, about 1 minute.

Stir in the 1 tablespoon of flour and the broth and bring to a boil. Season with salt and pepper. Simmer until thick, about 3 minutes.

Stir in the chicken and peas. Simmer while you make the toppings.

In a food processor, combine 1 1/4 cups of flour, 4 tablespoons of butter, and the chopped sage and thyme. Pulse 5 times.

Add the milk and pulse just until a soft dough forms.

Using a tablespoon, or your hands, place 20 balls of dough over the chicken stew.

Bake in the center of the oven for 25 minutes.