Heat the oven: Set to 375°F (190°C). Grease a 9x13-inch baking dish or a deep 10-inch skillet that’s oven-safe.

Sauté the aromatics: Warm the olive oil and 2 tablespoons butter in a large skillet over medium heat. Add onion, celery, and carrots (if using). Cook 5–7 minutes until softened. Stir in garlic for 30 seconds.

Add mushrooms (optional): Cook 3–4 minutes until they release moisture and start to brown. Season lightly with salt and pepper.

Make the creamy base: Add the broth and bring to a gentle simmer. Whisk in cream cheese until smooth. Stir in heavy cream and thyme.

Thicken the filling: Sprinkle in xanthan gum while whisking to avoid clumps. Simmer 2–3 minutes until the sauce lightly thickens. Adjust salt and pepper.

Add chicken and veggies: Stir in the chicken, peas (if using), and parsley. Let it heat through for 2 minutes. Transfer to your baking dish if not using an oven-safe skillet.

Mix the biscuit topping: In a bowl, whisk almond flour, baking powder, and salt. In another bowl, whisk eggs, sour cream, and melted butter. Combine wet and dry. Fold in cheese if using.

Top the filling: Dollop the batter evenly over the filling in 8–10 mounds. It will spread as it bakes. Brush lightly with a bit of melted butter if you like extra color.

Bake: Place on the center rack and bake 22–28 minutes, until the biscuits are golden and the filling is bubbling around the edges.

Rest and serve: Let it sit 10 minutes before scooping. This helps the sauce set and keeps the biscuits intact.