Yield: 6 servings


1 teaspoon olive oil
1 cup diced carrots (I used my food chopper to dice)
12 oz cooked, shredded chicken breast
2/3 cup frozen peas (can be frozen or thawed)
1 teaspoon dried thyme
¼ teaspoon black pepper
2 cups jarred chicken gravy (I used Heinz Classic Chicken Gravy)
1 (7.5 oz) can of refrigerated biscuit dough, biscuits cut into quarters (
4 oz (1 cup) shredded sharp cheddar cheese (I used Cabot Seriously Sharp)
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