Cook the vegetables

• Melt the butter in a sauté pan over medium heat.
• Add the onion, carrots and celery and cook until softened.
• Stir in the garlic and thyme and cook until fragrant.

Make the creamy filling

• Sprinkle the flour over the vegetables and stir to coat.
• Pour in the chicken stock gradually, stirring until thickened.
• Add the cream, then the shredded chicken and peas.
• Season with salt and pepper and simmer until thick.

Make the biscuit dough

• Whisk the flour, baking powder and a pinch of salt in a bowl.
• Cut in the cold butter until crumbly.
• Add the milk and mix just until a dough forms.
• Roll out the dough and cut out rounds.

Assemble and bake

• Pour the filling into a baking dish.
• Arrange the biscuit rounds on top.
• Bake until the biscuits are golden and the filling bubbles.