Making Chicken Pot Pie with Biscuit Crust is simple when you follow these easy steps:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Sauté Vegetables: In a large skillet, heat olive oil and butter over medium heat. Add onions, carrots, and celery, cooking until softened (about 5-7 minutes).
3. Create the Filling: Stir in the flour for about 1 minute, then gradually add the chicken broth while stirring continuously. Mix in the heavy cream and season with thyme, garlic powder, salt, and pepper. Cook until the mixture thickens (about 5 minutes).
4. Add Chicken and Peas: Fold in the shredded chicken and peas, ensuring everything is well combined. Remove from heat.
5. Transfer to Baking Dish: Pour the filling into a large baking dish, spreading it evenly.
6. Prepare Biscuit Dough: If using store-bought dough, roll it out according to package directions. For homemade dough, prepare your biscuit mixture according to your preferred recipe.
7. Top with Biscuit Dough: Place the biscuit dough over the filling, covering it completely. You can cut slits in the dough for steam to escape.
8. Bake: Place the baking dish in the preheated oven. Bake for 30-40 minutes until the biscuit topping is golden brown.
9. Cool: Remove from the oven and let it cool for about 10 minutes to set the filling.
10. Garnish: Sprinkle with fresh parsley before serving for a pop of color.

These straightforward steps guarantee that you’ll create a delightful Chicken Pot Pie with Biscuit Crust.