Step 1

First, use a large skillet or a pot/pan that can transfer to the oven if possible, to keep this a one-pot meal.

Step 2

In the pan, heat the butter and melt over medium-high heat.

Step 3

Once melted, whisk in the 1/3 cup of flour and let cook together, stirring constantly, for about 2 minutes.

Step 4

Add in chicken broth and milk and mix well. Once combined, bring this milk and chicken broth mixture to a gentle boil over medium heat.

Step 5

Once bubbling, add in the cooked chicken, mixed veggies and thyme, salt and pepper. I've suggested a 1/2 teaspoon of salt and pepper, but take a few tastes and add additional salt and pepper as needed to your taste.

Step 6

Bake the chicken mixture in the oven (Uncovered) for 15 minutes at 400*. If you think there's any chance your filling could run over the top of your dish, save some oven clean-up and just put your dish on top of a baking sheet in the oven to save any spill clean-up.

Step 7

While the filling is baking, mix all ingredients for the biscuit topper together in a medium bowl. All the biscuit ingredients will mix together super easily if all the ingredients are at room temperature. I put all the dry ingredients in the bowl and mix together and then add in the butter and milk to mix together. Then I add the cheese!

Step 8

Take pan out of oven, and put the biscuit topping on top in a single layer, in roughly 1/4 cup-size dollops. I just put a heaping spoon of the mix all around the top of the filling.

Step 9

Put back in oven and bake for an additional 20 minutes. You want the tops of the biscuits to be golden brown, but if your biscuit tops are getting too browned on top, simply slip a piece of aluminum foil loosely over the top of the dish to let your biscuits keep cooking inside and on the bottoms, but not get any more brown on top.

Step 10

At the end of the 20 minutes (or when your biscuits are cooked through, remove from oven and let the dish cool and set up for a few minutes before serving.