1 16-ounce bag of frozen mixed vegetables (carrots, cauliflower, broccoli, peas; choose a mix your family likes)
1 10 3/4-ounce can of condensed cream of potato soup
3/4 cup whole milk
1/2 teaspoon black pepper
1/2 teaspoon thyme
2 cups rotisserie chicken meat, cut or torn into 1/2-inch pieces (or use leftovers from your own roasted chicken)
1 10- to 12-ounce package refrigerated buttermilk biscuits, cut each biscuit into 4 pieces
Preheat oven to 400 degrees. In a nonstick 12-inch skillet, combine the frozen vegetables, undiluted soup, milk, pepper and thyme. Cook over medium heat just until the vegetables are thawed. Add chicken and stir until everything is well combined.
Transfer chicken mixture to shallow 3 1/2- to 4-quart casserole or 13- by 9-inch ceramic or glass baking dish. Top with biscuit quarters, leaving a small amount of space between each piece. Bake 20 to 25 minutes, just until biscuits are browned and mixture is heated through.