Season chicken thighs with salt, pepper, and garlic powder. Cook in a large oven-safe skillet until golden brown and cooked through. Remove, chop, and set aside.

Add diced onion to the same skillet and cook until tender. Add fresh garlic and butter.

Once the butter melts, scrape up the browned bits from the bottom of the pan. Stir in flour and cook for about 1 minute.

Slowly add chicken bone broth, stirring constantly. Add milk and bring to a simmer until the sauce thickens. Add in another pinch of salt and the Italian seasoning.

Stir in frozen peas and carrots and chopped chicken.

Make the biscuits by combining flour, baking powder, salt, and honey. Cut in cold butter, then add buttermilk and mix until a dough forms.

Roll and fold the dough several times, then roll out and cut into 12 biscuits.

Place biscuits over the chicken filling.

Bake at 400°F for 20–25 minutes, until biscuits are golden brown and cooked through.

Let cool slightly and serve warm.