Preheat oven to 375°F. Heat a large skillet over medium-high heat. Add the butter and once melted, add the diced onion, celery, carrot, and mince garlic. Sauté veggies for 3-5 minutes until the onion is translucent and the veggies become tender.
Turn the heat to medium and sprinkle the flour over the sautéed veggies. Stir until well combined and cook for 1 minute.
Add the chicken broth, half and half, lemon juice, thyme, salt, and pepper, to the skillet. Stir until well combined. Bring the filling to a simmer and let simmer for 2-3 minutes until slightly thickened.
Remove the skillet from the heat and stir in the chicken and frozen peas until well combined. Top the skillet with the frozen biscuits. Use a pastry brush to brush the top of each biscuit with half and half.
Bake at 375°F for 25-30 minutes, until golden brown and cooked through. Remove the skillet from the oven and brush each biscuit with melted butter and serve!
