Step 1: Sauté the Aromatics

In a large skillet or saucepan, melt butter over medium heat. Add diced onion and cook until translucent, about 4-5 minutes. Stir in minced garlic and sauté for another 30 seconds.

Step 2: Add Chicken and Vegetables

Add the shredded or cubed cooked chicken, frozen peas and carrots, and corn. Stir well to combine and heat through for 2–3 minutes.

Step 3: Make the Creamy Base

Sprinkle the flour over the mixture and stir constantly for 1 minute to remove the raw flour taste. Slowly whisk in chicken broth and heavy cream, allowing the mixture to thicken, about 5 minutes. Season with salt, pepper, thyme, and parsley.

Step 4: Transfer to Baking Dish

Pour the hot filling into a greased 9×13-inch baking dish or deep pie dish. Smooth out the surface with a spoon or spatula.

Step 5: Mix and Top with Biscuit Dough

In a bowl, combine the Cheddar Bay Biscuit mix with water and shredded cheese. Stir just until combined—do not overmix. Drop spoonfuls of biscuit dough evenly over the filling.

Step 6: Bake to Golden Perfection

Preheat your oven to 400°F (200°C). Bake for 20–25 minutes, or until biscuits are golden brown and cooked through. Optional: Brush the biscuit tops with melted butter mixed with garlic powder right after baking.

Step 7: Rest and Serve

Let the dish sit for 5 minutes before serving. Garnish with chopped parsley if desired. Serve hot and enjoy!