Step 1

Preheat oven to 350˚F (180˚C).

Step 2

In a large pot over medium-high heat, melt the butter.

Step 3

Add the onion, stir until softened. About 1 minute.

Step 4

Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.

Step 5

Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.

Step 6

Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.

Step 7

Add the mixed vegetables and shredded chicken, stir until fully incorporated.

Step 8

Transfer to a 9x13-inch (23x33 cm) baking dish.

Step 9

Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).

Step 10

Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.

Step 11

Cool slightly before serving.

Step 12

Enjoy!