Ingredients:
1 12 ounce can of buttermilk biscuit dough
1 can of cream of chicken soup
1 can of cream of mushroom soup
2 cups of almond milk
4 cups of seasoned shredded chicken 
4 cups of frozen peas and corn
1 cup of shredded cheddar cheese 
1 tablespoon of dried thyme 

Directions:
1. Spray baking dish with olive oil
2. Season chicken and cook it in the pan with oil
3. Combine the rest of the ingredients in a mixing bowl and add the cooked chicken, mix well
4. Place filling in the baking dish and bake the biscuits on their own cookie sheet separately. 
5. Bake the biscuits according to wrapper 
6. Bake the pie filling at 400 for 30 minutes
7. Place biscuits on top of filling when both are done cooking.