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In a large skillet set to medium heat, melt the butter together with the olive oil. Add the diced carrots, onions, and celery, cooking for 7–8 minutes until softened.
Stir in the flour to form a roux. Reduce the heat to low and cook for 3–4 minutes, stirring occasionally.
Add the chicken broth, chicken bouillon powder, and peas. Whisk and bring to a gentle simmer. Once simmering, mix in the cooked chicken and heavy whipping cream. Season with salt and pepper to taste.
Prepare the cheddar bay biscuit dough following the package instructions. Drop spoonfuls of the dough over the pot pie filling.
Bake at 425 degrees for approximately 20 minutes, or until the biscuits are browned and cooked through. Serve and enjoy!