In a mixing bowl, combine biscuit mix, cheese, and 1/4 cup water. Stir until a sticky dough forms.

Form dough into four equally-sized balls. Place dough balls on prepared baking sheet, leaving 3" space in between.

Bake in hot oven until golden brown, 10-14 minutes.

While biscuits bake, prepare ingredients.

Peel, trim, and cut carrot into 1/4" dice.

Halve and peel onion. Cut halves into 1/4" dice.

Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season all over with a pinch of salt and pepper.

Place a large pot over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pot and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

Transfer chicken to a plate. Reserve pot; no need to wipe clean.

Return pot used to cook chicken to medium-high heat and add butter (not included in your box). Let melt.

Once butter is melted, add onion, carrot, 1/2 tsp. salt, and 1/4 tsp. pepper. Stir occasionally until vegetables are tender, 4-6 minutes.

Add flour (not included in your box) and garlic salt and stir until combined and no dry flour remains, 30-60 seconds.

Add milk (not included in your box), 11/2 cups water, and demi-glace to hot pot.

Bring to a boil. Once boiling, stir occasionally until slightly thickened, 3-4 minutes.

Add peas and chicken and cook until heated through, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card. Bon appétit!