Heat oven to 375°F. Cook bacon in large ovenproof skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels.
Reserve 2 tablespoons drippings in skillet. Add chicken; cook over medium-high heat until chicken is no longer pink in center, stirring frequently.
Stir in bacon, peas, paprika and gravy. Reduce heat to medium; cook about 4 minutes or until bubbly, stirring frequently. Stir in sour cream until well mixed.
Separate dough into 5 biscuits. Cut each in half crosswise. Arrange biscuits, cut side down, around outer edge of hot stew.
Bake at 375°F. for 15 to 18 minutes or until biscuits are deep golden brown.