Hearty Chicken and Biscuit Pot Pie

Preheat oven to 375°F (190°C).

In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of butter over medium heat.

Add chopped onion and sliced carrots, cooking for 5-7 minutes until softened.

Stir in the all-purpose flour and cook for 1 minute, stirring constantly.

Gradually whisk in the chicken broth and milk until the mixture thickens, about 3-5 minutes. Bring to a gentle simmer.

Stir in the cooked chicken, frozen peas, salt, and black pepper. Cook for 2-3 minutes until heated through.

Remove the skillet from heat. Arrange the refrigerated biscuits on top of the chicken mixture.

Bake for 18-22 minutes, or until the biscuits are golden brown and cooked through.

Let stand for 5 minutes before serving.