POT PIE FILLING: Melt the butter in a 4-quart pot over medium-high heat. Add the onions, celery, and carrots and let it cook for 5-7 minutes or until slightly softened. Sprinkle the flour over the veggies and stir to coat evenly. You’ll notice it starts getting dry and crumbly, let cook for 1 minute, stirring as needed. Season with all the herbs and seasonings. Slowly stream the milk while you use a whisk to work out the lumps. Add the chicken stock and allow it to reach a simmer, and thicken; this will take 6-10 minutes. While it reaches a simmer, position a rack in the center of the oven and preheat the oven to 425ºF. When pot pie is simmering, stir in the shredded chicken and frozen peas. Let it heat through, then remove from heat.

BISCUITS: Whisk the flour, baking powder, kosher salt, garlic powder, thyme, add chopped parsley in a large bowl. Add the shredded cheese and mix with a fork. Then add the grated butter into the flour mixture. Slowly pour in the milk and using a fork, prepare a shaggy dough. Dump the dough out onto a clean, lightly floured surface. Fold and pat it down into a ¾ inch disc. Use a small 2 ½ inch biscuit cutter to cut rounds out of the dough, you’ll get 9-11 biscuits. Place biscuits on top of the pot pie mixture. Brush with an additional tablespoon of milk or melted butter.

BAKE: 18-20 minutes or until the biscuits are golden on top and cooked all the way through. Let cool for a few minutes before serving.