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Preheat oven to 400 degrees F.
In a deep cast-iron skillet, heat 3 tablespoons oil over medium-high heat. Sauté the onions, carrots, and celery with the thyme, rosemary, and sage for 15 minutes. Season with salt and pepper.
When the vegetables are fork-tender, remove herb stems and discard.
Whisk in the flour. Gradually pour in chicken stock while whisking. Add bay leaves and heavy cream. Bring the mixture to a boil and reduce to a simmer. Stir in peas and chicken. Simmer for 10 more minutes, or until thick and creamy. Adjust seasoning if necessary.
Combine flour, baking powder, and salt in a large bowl.
Cut pats of butter into dry ingredients with fingertips until they resemble the sea. Add the cheese and chives to the flour mixture and stir to combine.
In a medium bowl, whisk together the yogurt and milk. Make a well in the dry ingredients, and pour in the wet mixture. Using your hands or wooden spoon, mix until just combined, adding more flour if necessary.
Drop large, heaping spoonfuls of dough, about a ¼ cup each, onto a floured surface. Shake off the excess flour and then arrange the biscuits on top of the chicken potpie base. Bake for 30–35 minutes.
Once the biscuits are golden brown, remove the skillet from the oven. Place a pat of butter over each biscuit and allow to melt before serving.