Preheat your oven to 375°F (190°C). This will ensure a perfectly baked and golden crust when it’s time to pop the dish in.

Sauté the chopped onion in a large skillet over medium heat with the melted butter. Cook for 3–4 minutes until the onions are soft and fragrant, creating a flavorful base for your filling.

Whisk in the flour and cook for 1–2 minutes to create a roux. This step thickens your filling and gives it a rich texture.

Slowly pour in the chicken broth and milk while whisking. Allow the mixture to simmer until it thickens slightly, which should take about 5 minutes.

Stir in the cooked shredded chicken, frozen peas and carrots, salt, pepper, and dried thyme. Mix well and heat through for about 2–3 minutes, ensuring all the ingredients meld beautifully together.

Transfer the filling to a greased 9×13-inch baking dish. Spread it evenly to prepare for the biscuit topping.

Top the filling with rounds of biscuit dough, making sure to cover as much of the filling as possible.

Bake in preheated oven for 25–30 minutes, until the biscuit topping is golden brown and cooked through.

Let sit for 5 minutes before serving. This short wait helps everything settle and makes for easier serving without losing its delightful shape.