Preparation Steps

• Preheat oven to 350°F.
• Heat olive oil in a 12-inch ovenproof skillet over medium-high heat.
  2 tablespoons olive oil
• Add finely diced onion and sliced celery. Sauté until onion is translucent and celery is tender, about 5-7 minutes, stirring continuously.
  2 tablespoons olive oil
• Reduce heat to medium-low. Add minced garlic and cook while stirring continuously for 1½ to 2 minutes to avoid burning.
  2 tablespoons olive oil
• Remove the cooked onion, celery, and garlic from the skillet and set aside.
• Return skillet to medium-low heat and add butter.
  2 tablespoons olive oil
• Once butter melts, whisk in flour and cook for 30 seconds to 1 minute until flour absorbs the butter.
  2 tablespoons olive oil
• Slowly whisk in chicken stock maintaining medium-low heat until smooth. Add heavy cream and whisk.
  2 tablespoons olive oil
• Simmer broth mixture 3-5 minutes to thicken.
• Whisk in kosher salt, black pepper, rosemary, and thyme.
  2 tablespoons olive oil
• Remove skillet from heat, then return cooked onion, celery, and garlic to the mixture and stir well.
• Add frozen peas and carrots along with cooked chicken. Stir until evenly coated.
  2 tablespoons olive oil
• Open the biscuit cans. Cut each biscuit into quarters.
  2 tablespoons olive oil
• Arrange biscuit pieces evenly on top of the chicken mixture in the skillet.
• Bake in preheated oven for 30 minutes or until biscuit tops are golden brown.
• After baking, brush melted butter over biscuit tops and serve hot.
  2 tablespoons olive oil