Prep your biscuits but don’t bake them yet. Shape them and chill on a plate in the fridge while you start the filling. Homemade, store-bought, or biscuit mix all work—just follow the package or your favorite biscuit recipe for baking times.

Season both sides of your chicken with salt and pepper. Place the chicken in a saucepan with the chicken broth. Gently simmer with the lid cracked until the chicken is cooked through. Avoid a hard boil for the most tender result.

Remove the cooked chicken and shred it with two forks. Set aside. Save the broth the chicken cooked in—you’ll need it for the sauce.

Melt butter in a large, oven-safe skillet over medium heat. Add diced onions, celery, and carrots. Sauté until the veggies are soft and aromatic, then stir in the garlic and dried herbs for a minute to bring out their flavors.

Sprinkle in the flour. Toss well so all the veggies are coated and cook for a couple of minutes. It should lose its raw smell and blend into the veggies.

Slowly pour in about two-thirds of the reserved chicken broth, stirring constantly to avoid lumps. Add the half and half gradually, too. Your kitchen should start to smell like pure comfort at this stage as the sauce thickens up.

Crumble in the bouillon cube and drizzle in soy sauce (or Worcestershire, if you like). Stir in your shredded chicken and mix well.

If your sauce is thick and creamy, you’re in the right place! Want a thicker filling? Let it gently simmer until it gets to your ideal consistency. If it’s too thick, splash in some of the reserved broth until just right.

Stir in the frozen peas, letting them heat through for fresh, sweet bursts in every bite. Take the skillet off the heat.

If your skillet isn’t oven-safe, transfer the filling to a greased baking dish now.

Arrange the cold biscuits on top of the filling. Pop it all in the oven and bake according to your biscuit recipe, until the biscuits are golden and set in the middle. If you like extra browning, brush them with melted butter and bake for a few more minutes at a higher heat.