1. Preheat the oven to 425°F and position the rack in the middle of the oven.

2. Whisk together the flour, baking powder, salt, and dried thyme in a large mixing bowl.

3. Add the cold butter cubes and cut them into the flour mixture with a pastry blender (or your fingers) until coarse crumbs form.

4. In a separate bowl, whisk together the milk and Greek yogurt. Stir in the cheddar cheese.

5. Gradually add the milk mixture to the dry ingredients, stirring gently until just combined. The dough will be moist; refrigerate until ready to use.

6. Heat olive oil in a 4-quart Dutch oven or ovenproof pot over medium-high heat. Add the onion, salt, and pepper and sauté until tender and lightly browned, about 3–4 minutes. Add the garlic and cook 1 minute more.

7. Stir in the flour until it coats the onions and absorbs any liquid.

8. Gradually add the chicken broth and milk, stirring constantly, and bring to a low boil. Reduce heat and simmer until thickened, about 5–8 minutes.

9. Remove from heat and stir in the shredded chicken and frozen peas and carrots.

10. Retrieve the biscuit dough from the fridge and divide into 8 pieces. Shape into ¼–½ inch thick discs.

11. Place biscuits evenly over the pot pie filling, spacing about ½ inch apart.

12. Bake uncovered for 15–18 minutes, until the biscuits are golden brown and the filling is bubbling.

13. Let the pot pie cool for 5 minutes before serving.