Fantastic, Delish, Wonderful Chicken Pot Pie

I've been experimenting a lot  in the kitchen ... trying out new recipes.
DH LOVED this one ... went back and had seconds ... and thirds!!
Will make a few changes the next time ... but for the most part, it was great!

4 Tablespoons butter
3 stalks celery, finely chopped (I used 4 ... we like it really veggie)
3 medium carrots, finely chopped (I don't peel them though you can)
1 cup finely chopped onions
1/2-cup flour (can use cornstarch or sauce thickener if you prefer)
2 cups chicken broth
1 teaspoon chicken bouillon granules
1 cup heavy cream
2 cups chopped cooked chicken (I used leftover rotisserie chicken)
1/2-cup frozen peas, thawed (think I used a full cup worth)
1 teaspoon thyme (will make it scant next time, a bit too much this time)
1 teaspoon salt (will omit this next time ... it was a bit too salty for us)
1/2-teaspoon pepper
biscuits for topping (original recipe uses a pie crust ... these were on hand)

Preheat oven to 400-degrees F.  Heat butter in a large skillet over med-high heat.  Add carrots, celery, onion and cook, stirring often until tender (about 8 minutes).  Add flour, stir until smooth (since I used a sauce thickener, I waited to add toward the end).  Add chicken broth and granules, bring to a boil, stirring constantly.   Reduce heat and stir in cream.  (This is where I added the sauce thickener) Cook stirring often until thickened.  Add chicken, thawed peas and seasonings.

Pour mixture into a 9x13-inch pan coated with cooking spray (original recipe suggested using a deep-dish pie pan).  Top with either the biscuits (I cut them in half, makes serving it easier) or the pie crust. 

Bake 30 minutes or until topping is lightly browned and filling is bubbling.  

Cool 10 minutes or so before eating ... we couldn't wait that long!!