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2 cups frozen Normandy or California vegetables
1 1/2 cups cubed cooked chicken
2 cans cream of chicken soup
3/4 cup milk
1/2 tsp thyme
1/2 tsp pepper
1 can refrigerated flaky biscuits
1) Preheat oven to 400 degrees
2) Cook and cut veggies into bite-sized pieces
3) In a greased baking dish, combine all the ingredients except biscuits. Bake uncovered for 15 minutes, remove from the oven and stir. Quickly cut the biscuits in half and place the biscuit halves cut side down over the hot chicken and vegetables mixture.
4) Bake for 15-20 more, or until the biscuits are golden brown and done in the center.