Preheat your oven to 400 degrees Fahrenheit. Melt 2 tablespoons of the butter in a wide, shallow pot over medium heat. Sweat the chicken, seasoned lightly with salt and pepper, for 10 minutes until thoroughly cooked. Remove it from the pan.

In the same pot, add the remaining two tablespoons of butter. Combine the onion, carrots, and celery, and cook for 5 minutes, stirring occasionally.

Add garlic, salt, pepper, and thyme, cooking for an additional minute until fragrant.

Stir in the flour and cook for about 1 minute to eliminate the raw flavor. Gradually pour the chicken stock into the pot, scraping up any delicious brown bits at the bottom.

Stir in the milk and diced potato, simmering for 2 minutes until slightly thickened. Then, introduce the peas and cooked chicken back into the mixture. Return to a simmer and adjust your seasoning as desired.

Arrange the refrigerated biscuits on top of the chicken mixture.

Melt the tablespoon of butter and mix in the Italian seasoning, minced garlic, salt, and pepper. Spoon this seasoned butter over the biscuits for added flavor.

Transfer the pot to the preheated oven and bake for 20-25 minutes, until the pot pie is hot, bubbling, and biscuits are golden.

If the biscuits brown too quickly, cover them loosely with foil. Let it rest for 10 minutes before serving to allow the filling to set.