Sauté the onions, carrots, and celery in butter until tender. Add minced garlic for an extra layer of flavor.

Make a roux by sprinkling flour over the vegetables and stirring until combined. Gradually add chicken stock and simmer until the mixture thickens.

Stir in shredded chicken breasts, frozen peas, and heavy cream. Simmer for a few minutes to allow flavors to meld.

Season with salt, pepper, and chopped thyme.

In a large bowl, combine flour, baking powder, and a pinch of salt.

Cut in cold butter until the mixture resembles coarse crumbs.

Stir in buttermilk until the dough just comes together.

Roll out the dough on a floured surface and cut into rounds using a biscuit cutter.

Transfer the stew to a Dutch oven or casserole dish.

Place the biscuit rounds on top of the stew.

Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.