Step 1: Prepare the Biscuits

1. Preheat the Oven: Set your oven to 425°F (220°C).
2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, and salt.
3. Cut in Butter: Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Add Milk: Pour in the milk and stir until just combined, forming a soft dough.
5. Shape the Biscuits: Turn the dough onto a floured surface and gently knead it a few times. Roll out to about 1/2-inch thickness and cut with a biscuit cutter.
6. Bake the Biscuits: Place biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown. Remove from the oven and set aside.

Step 2: Prepare the Creamed Chicken

1. Cook the Vegetables: In a large skillet, melt butter over medium heat. Add chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened.
2. Add Garlic: Stir in the minced garlic and cook for another minute.
3. Create the Roux: Sprinkle flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
4. Add Broth and Cream: Gradually whisk in the chicken broth, ensuring no lumps form. Then add the heavy cream, stirring continuously until the sauce thickens.
5. Season the Sauce: Add salt, pepper, and thyme to the sauce, adjusting to taste.
6. Add Chicken and Peas: Stir in the shredded chicken and peas, cooking until heated through and the peas are tender.

Step 3: Assemble the Dish

1. Serve Over Biscuits: Split the freshly baked biscuits in half and spoon the creamed chicken mixture over them.
2. Garnish and Enjoy: Optionally, garnish with chopped parsley or additional black pepper. Serve warm and enjoy!