1. Preheat your oven to 375 F (190 C). Lightly grease a 9×13 inch baking dish with cooking spray or a little butter to prevent sticking.

2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and carrots and cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

3. Stir in the frozen peas, shredded rotisserie chicken, cream of chicken soup, milk, black pepper, and garlic powder into the skillet with the sauteed vegetables. Cook for another 2-3 minutes, stirring constantly, until the mixture is heated through and well combined.

4. Pour the chicken and vegetable mixture evenly into the prepared 9×13 inch baking dish. Spread it out so it forms a consistent layer.

5. Open the can of refrigerated biscuits. Separate them and arrange them on top of the chicken mixture. You can place them in rows or in a pattern, ensuring they cover most of the filling.

6. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown on top and cooked through, and the filling is bubbly around the edges.

7. Once baked, carefully remove the casserole from the oven. Let it rest for 5 minutes before serving. This allows the filling to set slightly and prevents it from being too runny.