In a sauté pan over medium heat, add 2 tablespoons olive oil, cut up chicken thighs, onion and garlic powders, salt and pepper. Sauté until the meat starts to brown and no more pink remains. Remove from the pan and set aside.Add 1 tablespoon olive oil to the sauté pan. Add the chopped onion and garlic. Cook for two minutes. Add mushrooms and thyme. Sauté until mushrooms are cooked. Add the cooked chicken back into the pan, the peas, and the white wine. Cook until incorporated, about 1-2 minutes.Add the Bertolli Alfredo Sauce, and salt and pepper to taste.Transfer the chicken Alfredo filling to a 2 quart oblong baking dish. Set aside.
Biscuits
Place flour, baking powder, baking soda, and salt in a bowl. Cut in cream cheese with a pastry cutter. Then cut in 4 tablespoons of butter until the mixture is crumbly and the butter and cream cheese looks like pebbles in the flour. Pour in buttermilk. Slightly mix just until incorporated. Do not over mix. Sprinkle a little flour on a large cutting board or counter. Roll out or shape the dough with your hands about 1 inch thick. Cut with a cookie cutter and place on top of the casserole dish (Or use premade can biscuits). Brush 2-3 tablespoons of buttermilk on top of the biscuits. Bake in a 425 degree oven for 35-40 minutes. Melt the remaining 2 tablespoons of butter. Add the chopped herbs to the butter. With a pastry brush, brush the herbed butter on top of the biscuits. Serve immediately.