Main Filling:

• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 1 stalk celery, thinly sliced (slivered)
• 2 teaspoons fresh minced garlic
• 2 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 1 ½ cups chicken stock or chicken broth
• ¼ cup heavy cream
• 1 ½ teaspoons dried rosemary
• 1 ½ teaspoons dried thyme leaves
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• 3 cups cooked diced or shredded chicken
• 1 – 12 oz bag frozen peas and carrots

Biscuit Topping:

• 2 cans (7.5 oz each) canned buttermilk biscuits
• 1 tablespoon melted butter (to brush on biscuit tops after baking)