In a Dutch oven, bring chicken, water, bay leaf, garlic and clove to a boil

Skim off foam

Cover and simmer for 1 hour

Remove chicken to one bowl and chicken stock to another; discard bay leaf, garlic and clove

Melt butter in Dutch oven over MEDIUM heat

Add mushrooms, onions, carrots, celery, salt, white pepper, cayenne, black pepper, paprika and herb de Provence for 10 minutes

Add flour and stir for 5 minutes

Slowly return the stock, stirring to scrape the bottom

Skim excess fat and simmer uncovered for 45 minutes (During this time, remove chicken meat from bones)

Preheat oven to 375 degrees

Add chicken, cream, tarragon and rosemary for 10 minutes

Taste for seasonings

Place buttermilk biscuits on top and bake uncovered for 20 minutes until browned

Cover and bake for additional 15 minutes