Heat oil over medium-high In a large cast-iron skillet, or dutch oven
Add onion, garlic, carrot, and celery, cooking until vegetables are softened, about 5 minutes
Add chicken, and cook, stirring, until browned, about 5 minutes
Add chicken stock and bring to a boil
In a measuring cup or small bowl, whisk together flour and wine until you have a smooth paste with no lumps.
Slowly whisk wine mixture into the pot, continuing to whisk until the broth is thickened to a gravy texture and smooth.
Add thyme, rosemary, sage, and frozen peas.
Taste and add salt and pepper as desired.
Reduce heat to low and allow to simmer gently while you make the biscuits
Preheat oven to 400°
In a bowl, combine flour, baking powder, and salt
Add butter, and using a pastry blender, or your fingers, combine until mixture resembles coarse crumbs
Add beer, mixing quickly until a smooth dough forms
Roll dough into a ball and on a lightly floured surface, roll out to a ½ inch thickness.
Use a round cookie cutter or a glass to cut dough into circles
Cover the top of the chicken mixture with dough circles, with circles touching, but not overlapping
Bake in center of the oven for 10 minutes or until biscuits are golden
For a gluten-free chicken pot pie, use a gluten-free flour blend in both the filling and the biscuit topping. Replace the beer with a gluten-free beer, or another liquid, such as milk, or white wine using the same measurement.