Chicken Pot Pie Filling over Biscuits

My family loves chicken pot pie, but I don't always want to take the time to make the pie dough, assemble the pie, and bake it. So I thought why not just make the filling and put it over some biscuits (the kind in the tube, baked). It was a hit! And turned out to be a delicious, hearty meal that I can get on the table in less than 30 minutes. Awesome. You could also serve the sauce over rice, toast, or egg noodles.

Chicken Pot Pie Filling over Biscuits

1/3 cup butter
1/2 cup chopped onions
1/3 cup flour
1, 14.5 oz can chicken broth
1/2 cup half and half
2 1/2 cups cooked and chopped/shredded chicken (rotisserie chicken works great)
2 cups frozen mixed vegetables, cooked
1/2 teaspoon salt
1 teaspoon chicken bouillon granules
1/4 teaspoon pepper
1/8-1/4 teaspoon dried thyme
prepared biscuits (I used Pillsbury Buttermilk Grands)

In a large saucepan melt butter over medium high heat. Add onion and cook for 2 minutes or until tender. Whisk in flour and cook for a minute. Slowly add chicken broth and half and half. Cook, stirring until bubbly and thickened. Add chicken, vegetables, salt, chicken bouillon, pepper, and thyme. Stir and heat through. Serve over biscuits, rice, toast, or egg noodles.

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