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Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes.
Season each side of the chicken with salt and pepper. Add it to a medium saucepan along with the chicken broth and bring it to a very gentle bubble with the lid cracked for 15 minutes, until cooked through. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
Melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. Add garlic and seasonings. Toss to coat and cook for 1 more minute.
Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.
Add ⅔ of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner.
Add chicken bouillon and soy sauce. Then add the shredded chicken and stir to combine.
Add the frozen peas and stir to combine and heat through. Remove from heat.
Transfer filling to a lightly greased 8 x 8-inch baking dish if your skillet isn’t oven safe. Add the biscuits to the top and bake per biscuit recipe instructions, or until biscuits are golden and set in the middle.