Heat oven to 400°F.

Grease cookie sheet with shortening or spray with cooking spray.

In 5-quart ovenproof Dutch oven, heat oil over medium heat.

Add onion; cook about Minutes, stirring occasionally, until tender.

Add mushrooms, carrots and thyme; cook, stirring occasionally, Minutes or until liquid has been extracted from vegetables.

Stir in Bisquick mix until vegetables are coated.

Stir in broth until Bisquick sauce is smooth.

Heat to a simmer; cook until thickened.

Stir in chicken, peas, salt and pepper.

In large bowl, mix biscuit ingredients.

Using spoon, drop dough in 10 mounds onto cookie sheet.

Bake pot pie uncovered 20 to 25 minutes or until bubbly, adding biscuits to oven for the last 15 minutes of bake time; bake until golden brown.

Let stand 10 minutes before serving.

Serve biscuits with pot pie.