Preheat oven to 350 degrees. Coat a baking dish (see notes regarding sizwith cooking spray.
In a large skillet, melt butter and add carrots, onion, celery, garlic, thyme and rosemary. Sauté for 3-4 minutes or until ingredients start to soften and reduce in size.
Add poultry seasoning, black pepper and flour to the mixture. It will form a paste, let brown for 2 minutes.
Slowly add both chicken broth and heavy cream. Mixture should thicken while stirring. Toss vegetable-cream mixture with cooked chicken and frozen peas.
Transfer mixture to coated baking dish.
Cut biscuits into quarters, top in a single layer over chicken mixture.
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 5- 10 minutes before serving.
If you've tried this recipe, come back and let us know how it was!
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.