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In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced chicken and cook for 5-7 minutes, until browned and cooked through. Remove from the pot and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, until the vegetables are softened.
Add the minced garlic and cook for another minute, until fragrant.
Stir in the flour and cook for 1-2 minutes to make a roux. This helps thicken the soup.
Slowly pour in the chicken broth and milk while stirring to avoid lumps. Bring the mixture to a simmer.
Once simmering, add the dried thyme, rosemary, garlic powder, salt, and pepper. Stir in the cooked chicken, frozen peas, and corn (if using). Let the soup simmer for 15-20 minutes, allowing the flavors to meld together and the soup to thicken.
While the soup simmers, prepare the biscuit dough according to the package or recipe instructions. Drop spoonfuls of the dough onto the top of the soup, forming small dumplings.
Cover the pot and cook for 10-15 minutes, until the biscuit topping is cooked through and golden.
Serve the soup hot, garnished with fresh herbs if desired.
Serving and Storage Tips:
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