• Step 1: Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish or baking pan with butter or non-stick cooking spray.
• Step 2: In a large bowl, combine the cooked, shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, dried thyme, salt, and black pepper. Stir until well mixed.
• Step 3: Pour the chicken and vegetable mixture into the prepared pie dish or baking pan, spreading it out evenly.
• Step 4: Top the filling with the prepared Cheddar Bay Biscuit dough, spreading it out to cover the entire surface. Make sure to pinch and seal the dough around the edges to prevent leakage.
• Step 5: Bake the Cheddar Bay Biscuit Chicken Pot Pie for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbling.
• Step 6: Remove the pot pie from the oven and let it cool for 5-10 minutes before serving. Enjoy!