Preheat the oven to 400°F (200°C).

In a skillet, heat olive oil over medium heat. Add carrots and celery, sauté for 5 minutes until softened.

Stir in shredded chicken, peas, chicken broth, garlic powder, onion powder, salt, and pepper. Cook for another 5 minutes until heated through.

Transfer the filling mixture to a baking dish.

In a mixing bowl, combine flour, baking powder, and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in milk until just combined.

Drop spoonfuls of the biscuit dough over the chicken filling in the baking dish.

Bake in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown.

Let cool for a few minutes before serving.