Preheat oven to 350 degrees.

Heat butter in a large skillet over medium heat.

Add chopped celery, french fries, carrots, and sweet peas to the skillet.

Saute vegetables until tender, potatoes will soften.

Add chopped leftover chicken to the skillet and saute until heated through.

Bake refrigerated biscuits to almost done.

Transfer the sauteed mixture to a bowl.

Add gravy and chicken soup to the hot skillet and heat until warm.

Add heavy cream to the sauce until desired consistency and creaminess is achieved.

Add pepper and thyme to the sauce, then pour the saute mixture back into the skillet.

Transfer to a 9-inch cast iron skillet (or desired baking dish).

Cover the top with partially baked biscuits and place in the oven.

Bake until bubbly and biscuits are golden brown (approximately 7-8 minutes).