Add olive oil and butter to a stock pot. Heat over medium heat until butter has melted.
Add flour and poultry seasoning. Whisk together.
Add potato carrots, and celery. Cook until starting to soften, about 10 minutes.
Add chicken broth and chicken.
Spoon drop biscuit mix onto the top of broth. Cover and cook for 10 minutes. Larger sized biscuits work best as they will break up as you stir in the peas in the next step.
Remove from heat and stir peas into the chicken and dumplings.