1
In a large skillet over medium heat, melt the butter and sauté the onion, celery, and carrots until softened, about 5 minutes.
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2
Add the cooked chicken, frozen peas, thyme, and lemon juice to the skillet. Season with salt and pepper. Stir to combine and cook until everything is heated through, about 3 minutes.
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3
Preheat the oven to 375°F. Transfer the chicken mixture to a 9×13-inch baking dish. Arrange the biscuits on top of the filling.
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4
Bake in the preheated oven until the biscuits are golden brown and the filling is bubbly, about 30-35 minutes.
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