1. Preheat a skillet over Medium heat. Add oil and butter. When butter melts into oil, add mushrooms, celery, peppers and onion and cook 5 minutes until tender.
2. Mix soup and milk; add mixture slowly to skillet, stirring until blended. Bring to boil; cook 3 minutes.
3. Stir in chicken, salt and pepper; cook 10 -12 minutes. Stir in peas. Remove from heat.
4. Split biscuits; spoon chicken mixture over bottom halves, replace tops.