Gluten-Free Chicken Pot Pie

Ingredients

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• 2 tablespoons unsalted butter, melted
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• 4 cups shredded rotisserie chicken
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• 1 (15 ounce) package frozen mixed vegetables
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• 1 teaspoon chopped fresh thyme, plus more for garnish
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• 3/4 teaspoon freshly ground black pepper
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• 1/4 teaspoon kosher salt, or to taste
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• 1 (10.5 oz) cancondensed condensed
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• 1 ½ cups chicken broth
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• ½ cup heavy whipping cream
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• 1 package cheddar biscuit mix (such as Red Lobster Cheddar Bay Biscuit Mix)
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Instructions

1. 1
   Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 13x9-inch baking dish with melted butter.
2. 2
   Place shredded chicken and vegetables into the dish; season with thyme, pepper, and salt. Pour over condensed soup, broth, and cream; stir until well combined.
3. 3
   Prepare biscuit mix according to package instructions.
4. 4
   Drop 8 (about 1/4 cup) biscuit dough portions onto chicken and vegetable mixture.
5. 5
   Bake in the preheated oven, uncovered, until biscuits are golden brown on top and casserole is bubbling around the edges, about 40 minutes. Sprinkle with thyme.