Preheat oven to 425°F with a rack in the upper third. Peel 2 potatoes, cut into ½-inch pieces. Scrub and trim 6 oz carrots, cut into ½-inch pieces. Place potatoes and carrots in a medium saucepan with enough salted water to cover by 1 inch. Bring to a boil over high heat; simmer until just tender, about 7 minutes. Drain well; return to saucepan off heat and set aside.

In a liquid measuring cup, stir ¾ cup of milk and 1 teaspoon vinegar, reserve for step 4. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large ovenproof skillet over medium-high. Add 1 lb chicken breast strips and a pinch each of kosher salt and ground pepper. Cook, stirring occasionally, until deeply browned but not cooked through, about 5 minutes. Stir in the carrots and potatoes from step 1.

To the same skillet, add 2 tablespoons all-purpose flour; cook, stirring, 30 seconds. Add 1 pkt turkey broth concentrate, ½ teaspoon granulated garlic, 1½ cups water, and 1 cup milk. Bring to a boil over high heat, scraping up any browned bits from the bottom of skillet. Simmer over medium-high heat until sauce is slightly thickened and chicken is cooked through, 5-6 minutes. Remove from heat.

While the filling cooks, in a medium microwave-safe bowl, microwave 2 tablespoons butter until melted, about 30 seconds. Stir in the milk-vinegar mixture from step 2, then add 1 cup self-rising flour and ¼ teaspoon salt. Stir with a fork until just combined and no visible traces of flour remain.

Stir 5 oz peas into filling in skillet; season to taste. Drop heaping spoonfuls (about 2 tablespoons each) of biscuit dough over filling (it won't be completely covered). Brush dough with olive oil or melted butter. Bake on the upper oven rack until biscuits are golden and cooked through, about 20 minutes. Let homestyle chicken and biscuits sit 5 minutes before serving. Enjoy!