Preheat Oven:

Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish.

Prepare the Filling:

In a large skillet or saucepan, melt butter over medium heat.

Add onion, carrots, and garlic. Sauté until tender, about 5 minutes.

Stir in flour and cook for 1 minute to form a roux.

Slowly whisk in chicken broth, then cream. Bring to a simmer and cook until thickened, about 4–5 minutes.

Stir in cooked chicken, peas, salt, pepper, and herbs.

Pour the filling into the prepared baking dish.

Make the Biscuit Topping:

In a bowl, whisk together flour, baking powder, salt, and garlic powder.

Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.

Stir in milk until a soft dough forms. Fold in cheese if using.

Drop large spoonfuls of dough over the chicken filling to cover most of the top.

Bake:

Bake for 25–30 minutes, or until the biscuits are golden brown and the filling is bubbling.

Brush biscuits with melted butter or sprinkle with fresh herbs if desired.

Cool & Serve:

Let cool for a few minutes before serving. Enjoy warm!