Heat 1–2 tablespoons oil or butter in a large pot over medium heat.

Add the chopped onion, sliced carrots, and sliced celery. Sauté for 6–8 minutes until softened and slightly translucent.

Stir in the minced garlic and cook 30–60 seconds until fragrant.

Push the vegetables to the side and add the cubed chicken. Cook 3–4 minutes, turning occasionally, until the pieces are lightly browned on the outside.

Pour in the chicken broth and bring the pot to a gentle boil, scraping the bottom to loosen any browned bits.

Reduce heat to low, cover the pot, and simmer for about 20 minutes to finish cooking the chicken and meld the flavors.

Stir in the heavy cream, dried thyme, salt, and black pepper. Warm through for 2–3 minutes — do not boil after adding cream.

Add the frozen peas and cook another 3–5 minutes until heated through.

Serve hot over freshly baked biscuits or ladled into bowls topped with dumplings.