Heat oven to 350°F. Separate dough into 8 biscuits. Flatten each with hand or rolling pin. Drape each biscuit over upside down ungreased muffin cup to create a bowl. Bake 13 to 17 minutes or until biscuits are golden brown. Remove biscuit bowls from muffin cups; set aside.
Meanwhile, melt butter in Dutch oven over medium-high heat. Add chicken; cook about 6 minutes or until browned. Remove chicken from Dutch oven; set aside.
In same Dutch oven over medium-high heat, cook carrots, celery and onion about 6 minutes or until vegetables have softened. Add garlic; cook 1 minute longer. Stir in salt and pepper. Add sherry; scrape browned bits from bottom of pan.
Return chicken to Dutch oven. Sprinkle flour over chicken-vegetable mixture; stir to coat. Cook at least 1 minute or until flour is no longer visible. Add broth; heat about 4 minutes or until boiling. When broth begins to bubble and thicken, stir in cream. Add frozen peas, parsley and thyme; mix well. Cook 1 minute longer. Taste; if necessary, add more salt and pepper.
To serve, spoon chicken mixture into biscuit bowls.