1. Preheat oven to 400°F (200°C).

2. In a large skillet over medium heat, melt butter with olive oil and sauté onion and carrots until softened, about 5 minutes.

3. Add shredded country chicken and peas, stirring to combine and heat through.

4. Push the chicken and vegetables to one side of the skillet and add flour to melt into a roux, stirring for 1 minute.

5. Whisk in chicken broth gradually, then pour in milk or cream and stir until smooth and thickened.

6. Season with thyme, garlic powder, smoked paprika, salt, and pepper, and stir in cheddar cheese until melted.

7. Transfer the creamy chicken filling to a 9×13-inch baking dish.

8. For homemade biscuits, combine flour, baking powder, salt, and cold butter until crumbly, then stir in milk to form dough. Alternatively, separate canned biscuits.

9. Arrange biscuits evenly over the filling and bake for 20–25 minutes until biscuits are golden and filling bubbles.

10. Let the casserole rest for 5–10 minutes before serving.