Step 1

Preheat the oven to 425 degrees F.

Step 2

Press biscuit crust into 10-inch cast iron skillet, pressing ½ inch up sides. Bake 15 minutes and remove from oven.

Step 3

Meanwhile, melt 1 tablespoon butter in medium size skillet over medium heat and cook onion, carrot and celery for about 5 minutes or until vegetables begin to soften. Season with kosher salt and black pepper and 1 teaspoon or so of thyme leaves.

Step 4

Add additional 2 tablespoons of butter to melt. Sprinkle flour over veggies, and cook for 1 minute stirring constantly so flour doesn’t burn. Add cold milk or half and half and whisk until flour is incorporated and sauce begins to thicken. Cook for 3-5 minutes over medium low. Add peas and 1/3 cup cheese, whisking to blend.

Step 5

Remove vegetables and sauce from heat and pour into the biscuit crust. Top with remaining cheese and chicken slices and bake for 5 minutes or until cheese is melted. Garnish with parsley and additional thyme leaves. Serve immediately.

Step 6

Place flour, baking powder, salt and butter in a food processor and pulse for 10-15 seconds or until butter becomes crumb like. Pulse while pouring in milk until dough begins to clump together.

Step 7

Turn out onto lightly floured surface and gently pull together into ball, careful not to overhandle dough.