Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until browned on all sides and remove from skillet.
Add onion, carrots, celery, and thyme and cook until vegetables are soft, 4-5 minutes. Sprinkle flour over vegetables and cook 2-3 minutes more. Add chicken broth and bring to a simmer, cooking 8-10 minutes more, until slightly thickened. Turn off heat and stir in cream, peas, and chicken.
Remove biscuits from can and slice in half horizontally. Arrange, overlapping, in a ring on the outer circle of the skillet. Brush with egg wash and bake until golden, 25-30 minutes. Serve.
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|Serving Size: 1 Serving (611g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 583 (54%)|
|Amt Per Serving||% DV|
|Total Fat 64.7g||86 %|
|Saturated Fat 18.7g||94 %|
|Monounsaturated Fat 26.6g|
|Polyunsanturated Fat 13.7g|
|Cholesterol 378.5mg||116 %|
|Sodium 425.1mg||15 %|
|Potassium 1241.3mg||33 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 10.1g|
|Protein 105.5g||151 %|
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Calories per serving: 1081
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