
3 pounds boneless, skinless chicken breasts, cut into 1- to 1½-inch pieces
3 tablespoons olive oil
2 teaspoons coarse kosher salt, divided
1 teaspoon coarsely ground black pepper
1½ pounds Yukon gold potatoes, unpeeled and cut into 1- to 1½-inch pieces
2 cups bias-sliced carrots
2 cups bias-sliced celery
1½ cups chopped white onions
2 garlic cloves, minced
1 (0.8-ounce) container fresh poultry herb blend (rosemary, sage and thyme), finely chopped
2 (32-ounce) containers chicken bone broth
½ cup unsalted butter, melted
½ cup all-purpose flour
3 cups frozen green peas
2 cups heavy whipping cream
24 Mini Cheddar-Chive Biscuits; for serving