Prepare the biscuits as desired (homemade or store bought). Once the biscuits are cooked make the gravy and serve over the warm biscuits.
In a large bowl add the diced chicken and diced potatoes with 3 cups of water. Let sit for 15 minutes. After 15 minutes add the celery and carrots to the water mixture and let sit for 5 minutes.
Heat a large saute pan to medium heat. Add the olive oil and heat for a minute. Add the sliced onions and saute for a few seconds while you add the cornstarch. Saute and then add the water, potato, chicken, celery and carrot mixture. Let this mixture simmer for 5-10 minutes. Add the chicken bouillon, pepper and thyme. If the mixture does not thicken to your liking you can add a little extra cornstarch slurry to thicken a little more. Once the mixture is thicken, add the freeze dried peas and let simmer for another couple minutes until the peas are tender. Garnish with fresh parsley.
Serve over the cooked biscuits or use the mixture in a pot pie.