Place leftover turkey or chicken in the bottom of a 5 qt. crockpot. Layer with carrots and potatoes. Season with salt and pepper. Lay bay leaves and thyme sprigs on the top. Heat oil in a skillet over medium heat. Add onions and garlic, sauté for 5 minutes. Whisk in flour, tomato paste, 2 cups chicken broth and white wine. Whisk until mixture is bubbly. Pour onion mixture over chicken and vegetables. Gently stir. Turn crockpot on low and cook for 5 hours. Sprinkle peas over the top, place cover back on crockpot and continue to cook on low for 4-5 hours. Make dumplings: In a small bowl stir together flour, baking powder, sugar, and salt. Cut butter into flour mixture until resembles peas. Stir in milk, just until blended. Don’t over mix. Stir stew, drop biscuit batter onto stew using a tablespoon. Place cover back on and continue to cook on low for 45 minutes. Sprinkle individual servings with minced parsley