Preheat your oven as per biscuit package instructions. Place biscuits on a baking sheet. Bake until they are golden brown. Set them aside and keep them warm.

Melt butter in a large skillet over medium heat. Add diced onions, carrots, and celery. Cook until they are soft. This usually takes about five minutes.

Sprinkle the flour over the cooked vegetables. Stir well to coat everything. Cook for two minutes to remove flour taste. Do not let it burn.

Slowly pour in the chicken broth. Whisk constantly to avoid lumps. Add the milk and heavy cream. Continue stirring until the sauce thickens.

Stir in the cooked chicken and frozen peas. Let the mixture simmer for five minutes. The peas should be tender and bright.

Add salt, pepper, and fresh parsley. Taste the sauce to check the flavor. Adjust seasoning if you need more salt.

Split the warm biscuits in half. Place them on a plate. Ladle the hot chicken mixture over the biscuits. Serve it immediately while hot.