1 (12-count) pkg frozen biscuits
3 Tbsp butter
1½ lb boneless skinless chicken breast, cut into ½-inch pieces
1 (8-oz) pkg sliced mushrooms
1 cup chopped onion
2 tsp bottled minced garlic
1 (10.75-oz) can cream of mushroom soup
1 (12-oz) pkg frozen peas
½ cup milk
½ cup sour cream
Bake biscuits according to package directions.
Meanwhile, melt butter in a large skillet over medium-high heat. Add chicken, and cook 5 minutes. Add mushrooms, onion, and garlic; cook, stirring frequently, 5 minutes or until tender.
Stir in soup, peas and milk; cook 2 minutes. Stir in sour cream, and cook until heated through.
Halve biscuits, and place on serving plates. Spoon chicken mixture over.