Ingredients:

  • 2 tablespoons unsalted butter (30 ml)
  • 1 medium yellow onion, chopped (US: about 1 cup; Metric: about 150g)
  • 2 cups cooked chicken, shredded or diced (US: about 300g; Metric: about 300g)
  • 1 (10.75 ounce) can condensed cream of chicken soup (US: about 305g; Metric: about 305g)
  • 1 cup frozen mixed vegetables (peas, carrots, corn) (US: about 150g; Metric: about 150g)
  • ½ cup milk (US: about 120 ml; Metric: about 120 ml)
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • Salt to taste
  • 1 (16 ounce) can refrigerated biscuit dough (US: about 450g; Metric: about 450g)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  3. In the same skillet, combine the cooked chicken, cream of chicken soup, mixed vegetables, milk, thyme, and pepper. Season with salt to taste. Simmer for 5 minutes, stirring occasionally, until heated through.
  4. Pour the chicken mixture into the prepared baking dish.
  5. Arrange the biscuits evenly over the top of the chicken mixture, slightly overlapping if necessary.
  6. Bake for 30-35 minutes, or until the biscuits are golden brown and the filling is bubbly.
  7. Let the casserole cool for a few minutes before serving.