In 3 1/2- to 4-quart slow cooker, place chicken. Sprinkle with gravy mix; mix lightly to coat. Top with carrots and mushrooms. Pour broth and wine over top.
Cover; cook on Low heat setting 5 to 7 hours.
About 30 minutes before serving, add potatoes, peas and pepper to chicken mixture; stir gently to mix. Increase heat setting to High; cover and cook 25 to 30 minutes longer or until peas are tender.
Meanwhile, heat oven to 375°F. Place frozen biscuits on ungreased cookie sheet. Brush tops with milk; sprinkle with thyme. Bake as directed on package.
To serve, spoon chicken mixture into individual serving bowls. Top each with biscuit.