In a pot over medium-high heat, cook chicken in olive oil. Season with salt and pepper to taste.

When cooked through, remove chicken from pot and place on a cutting board.

Add onion, carrots, celery and garlic to the same pot and reduce heat to medium. Stir frequently until vegetables are soft.

Cut up cooked chicken into roughly 1” pieces and return to pot with vegetables.

Sprinkle the flour over the chicken and vegetables and toss to coat.

While continually stirring, add milk in a steady stream.

Add remaining seasonings, salt to taste, and cook until thickened and just beginning to bubble.

Turn off the heat and set aside.

Whisk flour, baking powder, salt, and sugar together in a large mixing bowl.

Cut butter into flour mixture until the pieces of butter are no larger than a pea.

Fold in milk and gently press together with your hands into a rectangle.

If you like your biscuits to have layers, fold the rectangle in half, pat it back out, and fold it in half again, up to three times.

Using a sharp knife or pizza cutter, slice the biscuit dough into 12 squares.

Preheat oven to 400*F.

Grease a 9x13” pan and pour in creamy chicken mixture.

Arrange biscuit squares evenly over the top and bake in preheated oven for about 20 minutes or until biscuits are golden brown on top.

Serve while hot and enjoy!