Preheat oven to 350*.

Using a 12” ovenproof skillet, over medium-high heat, add the olive oil.

Add the onion and sliced celery. Saute until onion is translucent and the celery is tender, stirring continuously for about 5-7 minutes.

Lower the heat to medium-low. Add the fresh minced garlic to the onion and celery and cook for 1 ½ to 2 minutes. Be very careful to stir continuously and do not burn the garlic. (Burning the garlic will make it taste bitter)

Transfer the cooked onion, celery and garlic to a bowl or plate, and set aside.

Return the skillet to the stovetop, keeping the heat at medium-low, and add the 2 tablespoons of butter.

Once the butter is melted, whisk in the 3 tablespoons of flour. Continue whisking until the flour has absorbed the butter, for about 30 seconds to 1 minutes.

Keeping the heat at medium-low, slowly whisk in the chicken stock. Continue whisking until the stock and flour mixture are smooth. Add the heavy cream and continue whisking.

Allow the broth mixture to come to a low simmer and begin to thicken. This may take 3-5 minutes.

Once the broth mixture is thickened, whisk in the kosher salt, black pepper, rosemary and thyme leaves.

Once the seasoning is well incorporated, remove the skillet from the heat.

Return the onion, garlic and celery to the broth mixture. Use a large wooden spoon to stir the mixture.

Continue to stir and add the frozen peas and carrots and the diced/shredded chicken. Stir until the peas and carrots and the chicken are entirely coated and evenly distributed. Leave the mixture in the skillet.

Open the 2 canisters of biscuits. Cut each biscuit in half, then in half again.

Evenly top the chicken mixture.

Bake the skillet chicken pot pie for 30 minutes, or until the biscuit tops are golden brown.