Preheat your oven to 350°F (175°C).

Melt 4 tablespoons of butter over medium heat. Add chopped onions, diced celery, and sliced carrots. Sauté for about 5-7 minutes until tender.

Sprinkle in 1/3 cup of flour over the sautéed vegetables and stir continuously for about a minute.

Gradually pour in 2 cups of chicken broth and 1 cup of heavy cream, whisking to avoid lumps. Stir until the mixture thickens, about 3-5 minutes.

Gently fold in 2 cups of shredded chicken and 1 cup of frozen peas. Stir well to coat all ingredients.

Transfer the filling to a baking dish and layer biscuit dough on top, leaving space for steam.

Bake for 30-35 minutes until the biscuits are golden brown and the filling bubbles.

Let the pot pie cool for about 10 minutes before serving.