1-First, season the chicken breasts with salt and pepper, then cook them gently in 3 cups of chicken broth over low heat for about 15 minutes until fully cooked. Remove and shred the chicken, saving that flavorful broth for later use. In a large pan, melt 4 tablespoons of butter and sauté 1/2 cup each of finely diced onions, celery, and carrots for 5-6 minutes until they soften up nicely.

2-Next, add 2 cloves of minced garlic along with 1/2 teaspoon each of onion powder, dry thyme, and dry rosemary, plus 1/4 teaspoon ground sage, and cook for another minute to bring out the aromas. Stir in 1/3 cup flour and cook for 2 minutes to form a base, then gradually add about two-thirds of the reserved chicken broth in small amounts, stirring constantly to avoid lumps. Follow that by mixing in 1/2 cup half and half, 1 chicken bouillon cube, and 1 teaspoon low sodium soy sauce.

3-Now, toss in the shredded chicken and 1 cup frozen peas, heating everything until the peas are warm through. If you want a thicker mix, let it simmer briefly. Transfer the mixture to a greased 8×8 baking dish, top it with unbaked biscuits, and bake at 425°F for 15-18 minutes until the biscuits turn golden and set.

4-For a bit more color, brush the biscuits with butter and bake at 450°F for up to 5 more minutes, or bake them separately on a baking sheet for crispier bottoms. You can adapt this for dietary needs, like using alternatives for the filling, to make it just right for your family.