Preheat the oven to 400°F (200°C). In a skillet, heat olive oil over medium heat. Add garlic, carrots, and celery, sautéing until softened, about 5 minutes.

Stir in shredded chicken, peas, chicken broth, thyme, salt, and pepper. Cook for another 5 minutes until heated through. Transfer the mixture to a baking dish.

In a mixing bowl, combine flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in milk until just combined. Drop spoonfuls of the biscuit dough over the chicken filling.

Bake in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and cooked through.

Let cool for a few minutes before serving. Enjoy your Chicken Cobbler!