Preheat your oven to 400 degrees Fahrenheit. Place 6 small ramekins (each about 4 ounces) on a baking sheet, grease them, and set them aside.
Cut three of the biscuits in half to make them thinner, and set them aside.
Heat olive oil in a large skillet over medium heat. Add the onion, carrots, celery, garlic, thyme, and sage. Season generously with salt and pepper. Cook until the veggies have softened, about 6-7 minutes.
Add the arrowroot or cornstarch, gravy or broth, and coconut milk or heavy cream to the skillet, and stir well. Cook uncovered until the mixture thickens and becomes creamy, about 5 minutes.
Add the turkey or chicken and the peas to the skillet, and remove it from the heat.
Divide the mixture evenly among the prepared ramekins. Top each with a biscuit half.
Bake for 10 minutes, or until the biscuits are golden on top.
Let them cool for a bit, then serve and enjoy!