Heat vegetable oil in a large pot. Season chicken breasts with dried spices and herbs. Reserve enough thyme and rosemary to season the sauce, veggies, and the biscuit crust.

Sear chicken on all sides and remove from the pot. Add veggies. Add a pinch of thyme, rosemary, salt, and pepper. Sweat on medium heat until veggies are nearly tender. Add garlic and peas. Saute until garlic is fragrant.

Add vinegar and stock. Scrape the bottom of the pot to release the fond.

Add soup, chicken, herbs, and bay leaf. Bring to a simmer. Cook for approximately 10-15 minutes on medium heat or until chicken is cooked through and veggies are tender. Remove bay leaf.

Lay all the biscuit dough out and flatten with your hands or a rolling pin, or just pinch and overlap together, as shown.

Pour chicken mixture into a large casserole dish. Lay dough on top. Press down and seal the edges. Season dough with rosemary, thyme, black pepper, and salt.

Bake at 350° for approximately 15-20 minutes, or until biscuit dough is thoroughly cooked.

Variations; Cheese, white wine, shallots, mustard, parsley, basil, roasted bell peppers or garlic, rice