Heat olive oil in a large pot over medium-high heat.
Dice the onion, carrots, and celery, then add them to the pot with a pinch of salt and pepper. Cook for 6-7 minutes.
Cut each biscuit into 3-4 pieces and coat them in flour.
Add garlic, Italian seasoning, sage, thyme, salt, pepper, and remaining flour to the pot. Stir well.
Pour in 2 cups of chicken broth, scraping the bottom of the pot to deglaze.
Add remaining broth, shredded chicken, peas, and coconut milk. Stir and simmer for 15 minutes.
Add biscuit pieces to the soup, cover, and simmer for another 15 minutes.
Serve and enjoy this comforting bowl of goodness! Leftovers can be stored in the fridge for up to 5 days.