Preheat the oven to 375°F (190°C).

Heat a saucepan over medium heat and melt the butter. Add the diced onion and carrot, sautéing for 4–5 minutes until softened. Stir in the minced garlic and cook for an additional minute.

Sprinkle the flour over the vegetables, stirring constantly to coat them evenly. Gradually pour in the chicken stock while whisking to avoid lumps. Cook for 2–3 minutes, stirring, until the mixture thickens.

Stir in the heavy cream, salt, black pepper, and thyme. Mix until combined and let the sauce simmer for 1–2 minutes, until it thickens.

Add the shredded chicken and frozen peas, stirring to combine. Remove the pan from heat. Transfer into the 10 inch cast iron pan.

Open the can of biscuits and arrange them on top of the chicken mixture in a single layer.

Place the cast iron pan in the preheated oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.

Let the pot pie cool for 5 minutes before serving. Enjoy!