2cupsfrozen mixed vegetables (corn, carrots, peas, green beans)
1-½cupschopped cooked chicken breast
6ouncesrefrigerated buttermilk biscuits
Preheat the oven to 425F degrees. Spray a 3-quart shallow baking dish with nonstick spray.
In a medium bowl, whisk together the broth, evaporated milk, flour, mustard and pepper until well blended.
In a large nonstick skillet, melt the butter over medium heat. Add the onion, celery, garlic, thyme and cook, stirring occasionally, until softened, about 5 minutes.
Stir the mixed vegetables, chicken and broth mixture into the onion mixture. Increase heat to medium high and cook, stirring frequently, until the mixture comes to a boil and thickens, about 5 minutes more. Pour the mixture into the prepared baking dish.
Arrange the biscuits on top of the chicken mixture and cook until the filling is bubbly and the biscuits are golden brown, 10-15 minutes.