Step 1

Preheat oven to 350 degrees F. Place carrots in a saucepan and bring to a boil. Allow them to cook until tender. Drain and set aside.

Step 2

Cook pasta and drain, set aside. Meanwhile, melt butter in a large skillet over medium-high heat. Add celery, onions, and a teaspoon of salt, cook until softened and lightly browned, 5 to 7 minutes.

Step 3

Stir in the flour and cook, stirring constantly, until lightly browned, about one minute. Gradually whisk in 1 cup of the chicken broth and cook until thickened. Slowly whisk in the remaining broth, half and half and thyme.

Step 4

Add the chicken, carrots and prepared pasta, bring mixture to a boil. Reduce the heat to low and simmer for 15 minutes or until sauce is thickened. While chicken mixture is simmering, open the can of biscuits and cut each one into four pieces.

Step 5

Pour chicken mixture into a 9 x 13 baking dish. Place biscuits pieces all over the top of the dish. Use a spoon to carefully tuck in any pasta noodles that are sticking out. Tucking the pasta into the sauce will keep them from hardening while in the oven.

Step 6

Bake in preheated oven for 23 to 28 minutes, or until edges are bubbly and biscuits are golden brown.