In a mixing bowl, combine biscuit mix, cheese, and ¼ 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, 12-14 minutes. While biscuits bake, prepare ingredients.

Peel, trim, and cut carrot into ¼" dice. Halve and peel onion. Cut halves into ¼" 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, ½ tsp. salt, and ¼ 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), 1½ 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!