Preheat the oven to 375 degrees F (190 degrees C).

In a large (12-inch) pan over medium heat, melt the butter and cook the onions, celery, and carrots for 5-6 minutes. Then, stir in the garlic and seasonings, mixing well, and let it cook for another minute.

Stir in the flour until everything is evenly coated. Cook for 2 minutes, or until the raw flour scent disappears.

Gradually add the chicken broth, a little at a time, stirring well after each addition. Follow with the half-and-half in the same manner. Adding the liquid too quickly can cause the roux to break, affecting the gravy's thickness.

Mix in the chicken bouillon and soy sauce, then fold in the shredded chicken until well combined.

For a thicker consistency, gently bring the mixture to a boil, then lower the heat to a simmer.

Mix in the frozen peas, stirring until they are well incorporated. Then, take the pan off the heat.

If your skillet isn't oven safe, transfer the filling into a lightly greased 9x13-inch baking dish.

In a bowl, combine the biscuit mix, seasoning packet from the mix, and milk; then pour this over the filling. Gently spread it to cover the mixture evenly, but remember not to stir.

Bake in the oven until the top turns a deep golden brown and the center barely jiggles, about 45-55 minutes.

If you like, garnish with parsley and allow to rest for 10 minutes before serving.

Enjoy!