1. Preheat and Prep

• Preheat oven to 400°F (200°C).

• Lightly grease a 9-inch pie dish or shallow baking dish with nonstick spray or a little butter.

2. Sauté the Aromatics

• In a large, ovenproof skillet or Dutch oven over medium heat, melt the butter.

• Add diced onion, celery, and carrots. Cook, stirring occasionally, until vegetables are just tender and onions are translucent, about 5–6 minutes.

• Stir in minced garlic and cook for 30 seconds, until fragrant.

3. Make the Roux-Style Base

• Sprinkle the flour evenly over the vegetables. Stir constantly with a wooden spoon or silicone spatula, coating all the veggies. Cook for 1–2 minutes—the raw-flour taste will cook out.

4. Create the Creamy Sauce

• Slowly pour in the chicken broth, whisking vigorously to prevent lumps.

• Add the milk and continue whisking until the mixture is smooth and begins to bubble at the edges.

• Reduce heat to medium-low and let simmer 2–3 minutes, stirring occasionally, until the sauce thickens to a gravy-like consistency.

5. Build the Filling

• Stir in the shredded chicken, frozen peas, and dried thyme.

• Season generously with salt and pepper, tasting and adjusting as needed.

• Remove the skillet from heat.

6. Top with Biscuits

• Arrange the 8 refrigerated buttermilk biscuits over the filling in a single layer, spacing them evenly so edges just touch.

• If desired, brush biscuit tops with a little melted butter for extra golden color.

7. Bake to Perfection

• Transfer the skillet (or pour filling into the greased pie dish, then top with biscuits) into the preheated oven.

• Bake 20–25 minutes, until biscuits are puffed and golden brown and the filling bubbles at the edges.

8. Rest and Garnish

• Remove from oven and let rest 5 minutes to set.

• Sprinkle with chopped fresh parsley before serving, if using.