1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Sauté onions and carrots until softened, about 5 minutes.
3. Sprinkle flour over the veggies and stir well. Cook for 1 minute, then slowly whisk in chicken broth until smooth and thickened.
4. Stir in heavy cream, shredded chicken, peas, salt, and pepper. Cook for another 2 minutes, then transfer mixture to a greased 9×13-inch baking dish.
5. Top the filling with biscuits. Sprinkle cheddar cheese over the biscuits and filling, then add crumbled bacon on top.
6. Bake for 20-25 minutes or until biscuits are golden brown and cooked through.
7. Let cool for 5 minutes before serving.