1. In a large Dutch oven or deep skillet, melt the butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–6 minutes. Add minced garlic and cook another 30 seconds.

2. Sprinkle in the flour and stir to coat vegetables. Cook for 1–2 minutes to remove the raw flour taste.

3. Slowly whisk in chicken broth and milk, stirring to keep the mixture smooth. Bring to a gentle boil, then reduce to a simmer until thickened, about 5–7 minutes.

4. Add shredded chicken, peas, thyme, black pepper, and salt. Stir and simmer for 3–5 more minutes.

5. Preheat the oven to 375°F (190°C). Prepare biscuit dough if making from scratch. Let canned biscuits sit at room temperature.

6. Place biscuits evenly over the hot chicken mixture, leaving space between each. Brush with melted butter.

7. Transfer the pan to the oven and bake uncovered for 20–25 minutes, or until biscuits are golden and cooked through. Tent with foil if they brown too quickly.

8. Remove from oven, let cool slightly, and garnish with parsley before serving.