Chicken Pot Pie with Biscuits

1. Preheat oven to 350°F.
2. In a 12-inch skillet, melt butter over medium heat. Add onions, carrots, peas, and corn. Cook for 3-4 minutes. Stir in flour, salt, pepper, and thyme.
3. Add chicken broth and milk and stir. Simmer over medium-low heat until the mixture has thickened, about 7-10 minutes. Stir in shredded chicken.
4. Peel the biscuits in half with your hands. Top the skillet with an even layer.
5. Brush the tops of the biscuit crust with egg/water mixture (this is optional but it’s what helps make the crust shiny and golden).
6. Bake for 20 minutes or until golden brown. Let cool for 10 minutes before serving so the filling can stiffen.