This is a decidedly more gourmet variation on the pot pie, featuring tender shrimp, sugar snap peas and mushrooms in a creamy white wine and dill sauce. Shingle flaky biscuit layers across the top to form a quick-cooking crust.
Preheat oven to 400°F. Melt butter in large skillet on medium heat. Add mushrooms and onion; cook and stir 2 minutes. Add shrimp and sugar snap peas, cook and stir 3 to 4 minutes or just until shrimp turn pink.
Mix half-and-half, wine, flour, dill weed, thyme and salt with wire whisk until well blended. Add to skillet. Bring just to boil, stirring constantly. Reduce heat to low; simmer 2 minutes or until sauce thickens. Pour into 2-quart baking dish, about 2 inches deep.
Separate biscuits into 3 layers. Place biscuit layers on top of filling, overlapping layers in a shingle fashion to cover the top of the filling.
Bake 11 to 13 minutes or until biscuit topping is golden brown.