Preheat the oven to 375°F.
Cook the wild rice according to the directions on the package. Once cooked drain well and set aside.
Season the chicken on both sides with salt and pepper.
Heat the butter and oil in a non-stick pan over medium heat. Once hot, sear the chicken until golden brown on both sides, then remove from the pan and set aside.
Add the onion, celery, and garlic to the pan. Sauté until the vegetables start to soften (about 4-6 minutes). Stir in the flour and cook for about 2 minutes.
Stir in the broth, thyme, rosemary, and chicken. Cover with a lid and bring to a low simmer until the chicken reaches an internal temperature of 160°F using a thermometer.
In the meantime, mix together the ingredients for the biscuits in a bowl. Scoop the batter evenly onto a parchment paper-lined baking sheet. Bake in the oven for 12-15 minutes or until a toothpick inserted into the center comes out clean.
Stir in the milk and return to a simmer for 3-5 minutes until the sauce is thick and creamy.
Stir the rice into the sauce and serve with biscuits. Remove the thyme and rosemary stems before serving. Garnish with thyme.