3 boneless, skinless chicken breasts, cut into 1" chunks
Freshly ground black pepper
1/2 onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
2 tsp. fresh thyme
3 tbsp. flour
1 1/2 c. frozen peas
2 c. chicken broth
2 tbsp. heavy cream
1 can refrigerated biscuit dough
1 Egg, lightly beaten
Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until browned on all sides and remove from skillet.
Add onion, carrots, celery, and thyme and cook until vegetables are soft, 4-5 minutes. Sprinkle flour over vegetables and cook 2-3 minutes more. Add chicken broth and bring to a simmer, cooking 8-10 minutes more, until slightly thickened. Turn off heat and stir in cream, peas, and chicken.
Remove biscuits from can and slice in half horizontally. Arrange, overlapping, in a ring on the outer circle of the skillet. Brush with egg wash and bake until golden, 25-30 minutes. Serve.