In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

Add minced garlic, diced carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally.

Pour in the chicken broth, add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender.

In a small bowl, whisk together the flour and heavy cream until smooth.

Stir the cream mixture into the soup, then add the shredded chicken and frozen peas. Cook for an additional 5 minutes until heated through.

Ladle the soup into bowls and top with pieces of biscuit dough. Optionally, bake biscuits according to package instructions and serve alongside.