Add butter to a 12-inch oven-safe skillet (I use cast iron) and melt over medium-high heat. Add in onions, carrots, and celery. Cook 4-5 minutes to soften. Add in the garlic, thyme, and rosemary and cook another 30 seconds until fragrant.
Stir in flour and cook for another 30 seconds. Then add in chicken stock, mix and let simmer 2-3 minutes until it starts to thicken. Reduce heat to low and mix in heavy whipping cream.
Fold in cooked chicken, peas, and corn and mix until combined. Remove from heat.
Separate biscuit dough and cut each biscuit into fourths. Place the biscuit chunks on the chicken mixture.
Bake for 18-20 minutes or until golden brown and bubbly.
Notes
I use leftover shredded chicken breasts. You could also grab a rotisserie chicken from your local grocery store to use in this recipe. Frozen mixed vegetables will also work.