To make the filling:

1. Melt the salted butter in a large soup. Add the dried thyme and red onion; sauté for 5 minutes on medium heat.
2. Add the carrots and celery and stir; sauté for 6-7 minutes with a lid on.
3. Add garlic and sauté for 1 min.
4. Take the lid off, add the flour and stir.
5. Slowly add the unsweetened almond milk and the chicken broth alternating between them, continuously stirring the whole time. Take your time adding the liquid and stirring.
6. Add the rotisserie chicken and frozen peas. Season with salt and pepper to taste.
7. Pour the filling into a 9 x 13 inch Pyrex glass baking dish, or a round Dutch oven is fine too.

To make the biscuits:

1. Preheat the oven to 425 degrees F.
2. Combine flour, baking powder, turbinado sugar, and salt together in a medium sized bowl.
3. Grate the frozen butter with a cheese grater (try not to touch it too much, you don’t want the warmth of your hands to start melting the butter) and work it into the dry ingredients with a fork or pastry cutter.
4. Add the unsweetened almond milk and stir gently with a fork to bring it all together. Don’t stir it too much, just until it is combined.
5. Turn the dough out onto a clean, floured counter. Pat down the dough into a round circle 1-2 inch thick layer. Cut 6-10 biscuits from the dough using a biscuit cutter.
6. Place the biscuits on top of the filling.
7. Bake for 17-20 minutes, until it is bubbling, and biscuits are baked through.