Preheat oven to 350°F. Coat a baking dish (see notes regarding sizwith cooking spray.
In a large skillet over medium heat, melt the butter and add the carrots, onion, celery, garlic, thyme and rosemary. Sauté for 3-4 minutes or until ingredients start to soften and reduce in size, but are not fully soft.
Add the poultry seasoning, pepper and flour to the mixture. It will form a paste, let brown for 2 minutes.
Slowly add both the chicken broth and heavy cream. Mixture should thicken while stirring. Toss vegetable-cream mixture with cooked chicken and frozen peas.
Transfer the mixture to coated baking dish.
Cut the biscuits into quarters, top in a single layer over chicken mixture. The size of your baking dish will dictate how many biscuits you need.
Bake for 20 minutes, or until tops of biscuits are lightly browned.
Baste with melted butter and top with minced parsley. Allow to sit for 10 15 minutes before serving.
If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Use 1 teaspoon dried thyme and dried rosemary if you don't have fresh.I used a store-bought rotisserie chicken. This would also be about 2 boneless, skinless chicken breasts cut into bite-size pieces and cooked.If you use a 9x13 baking dish, use 8 biscuits instead of 4.