• Preheat the oven to 375°F.
• In a large, 12-inch oven-safe skillet, melt 3 tablespoons of butter over medium heat.
• Add the diced onion, carrots, and celery. Cook for 7–9 minutes, stirring occasionally, until the vegetables begin to soften.
• Add the minced garlic and cook for another minute.
• Sprinkle the flour over the vegetables and stir until everything is evenly coated. Cook for 1 minute.
• Slowly pour in the chicken broth, stirring continuously to prevent lumps.
• Stir in the milk, heavy cream, thyme, poultry seasoning, salt, and black pepper.
• Simmer for 3–5 minutes until the sauce begins to thicken.
• Add the shredded rotisserie chicken and frozen peas, if using. Stir to combine and simmer for another 3–5 minutes. Remove from heat.
• Open the can of flaky-layer biscuits. Gently separate each biscuit into 2 thinner layers and tear each layer into 2–3 smaller pieces.
• Scatter the biscuit pieces evenly over the chicken pot pie filling, leaving small gaps between them.
• Brush the biscuit topping with melted butter.
• Bake uncovered for 20–25 minutes, or until the biscuit pieces are golden brown and fully cooked in the center. If the tops brown too quickly, loosely cover with foil.
• Remove from the oven and let rest for 5 minutes.
• Garnish with fresh parsley and serve warm.

Recipe Notes

• Time-saving tip: Use approximately 2½–3 cups of pre-chopped carrots, onions, and celery from the grocery store produce department.
• Chicken shortcut: A store-bought rotisserie chicken makes this recipe incredibly easy.
• Biscuit tip: Flaky-layer biscuits work best because they can be pulled apart into thinner pieces.
• Make ahead: Prepare the chicken filling up to 2 days in advance and add the biscuits right before baking.
• Lighter serving option: Serve yourself more of the chicken and vegetable filling with just a small amount of biscuit topping.