Strip the chicken off the carcass. Saute some chopped garlic and onion in a large skillet. Add in diced celery and carrots and saute a bit longer. Add in some frozen peas, the chicken and a can of broth (or homemade if you have it) cover and simmer on low for a few minutes. Make a slurry out of flour and water and stir in. Once thickened, transfer to a baking dish and top with either: Biscuits, pre-made pie crust, or crescent roll dough layed out flat. Back at the temperature for the topping until golden brown.