1. Preheat the oven to 375°F.

2. Melt the butter in a large oven-safe skillet or Dutch oven over medium heat.

3. Add the onion, carrots, and celery, then cook for 5 to 6 minutes until softened.

4. Stir in the garlic and cook for 30 seconds.

5. Sprinkle in the flour and stir well until the vegetables are coated.

6. Slowly pour in the chicken broth while stirring, then add the milk and cook until the mixture thickens.

7. Stir in the shredded chicken, peas, salt, black pepper, and dried thyme.

8. Simmer for 3 to 4 minutes until the filling is hot and creamy.

9. Place the biscuits on top of the filling, leaving a little space between each one.

10. Transfer the pan to the oven and bake for 18 to 22 minutes, until the biscuits are golden brown and cooked through.

11. Remove from the oven, let it rest for 5 minutes, then sprinkle with fresh parsley before serving.