1. Preheat oven to 350 F

2. Add chicken and broth to a medium pot; bring to simmer. Cover and simmer about 30 minutes or until chicken is done.

3. Remove chicken from broth and allow to cool; reserve 1 cup of broth and discard remainder.

4. Allow chicken to cool; then shred chicken and reserve.

5. Melt butter in a medium pot over low heat.

6. Add carrots; saute 5 minutes.

7. Add celery and onion; saute an additional 5 minutes.

8. Stir in flour and cook to form a smooth paste.

9. Gradually stir in reserved broth, stirring constantly to form a smooth, thickened mixture.

10. Stir in thyme, salt, and pepper.

11. Stir in peas and reserved chicken.

12. Spoon chicken mixture into a 1 quart casserole. Set aside.

13. Place flour, salt, sugar, and baking powder in a mixing bowl; stir.

14. Cut butter into thin slivers; cut into dry ingredients until mixture resembles small peas.

15. Add milk and toss briefly but well until a sticky dough is formed.

16. Drop biscuit mixture by heaping tablespoonfuls onto chicken mixture, forming 4 or 5 biscuits.

17. Bake pie for 30 minutes; serve.