Gather all your ingredients and prep your vegetables while your oven preheats to 400 degrees Fahrenheit.

Melt butter in a large skillet over medium heat, then add diced onion and garlic. Cook for 2 minutes, stirring occasionally, until fragrant and the onion softens slightly.

Sprinkle flour over the butter and vegetables, stirring constantly for 1 minute to cook out the raw flour taste.

Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming. Once smooth, add the heavy cream and continue stirring until fully combined.

Stir in the shredded chicken, peas, carrots, and thyme, mixing well to coat everything in the sauce. Simmer for 3 minutes, then taste and season generously with salt and pepper.

In a separate bowl, whisk together flour, baking powder, and salt. Cut the cold butter cubes into the flour mixture until the texture resembles coarse breadcrumbs.

Pour buttermilk into the dry mixture and stir just until a soft dough forms without overmixing.

Drop spoonfuls of dough directly onto the chicken filling, spacing them about an inch apart.

Transfer the skillet to the preheated oven and bake for 20 to 25 minutes until the biscuits are golden brown and cooked through.