1/3 C BUTTER
1/3 C ALL-PURPOSE FLOUR
1 MED ONION, CHOPPED
1 TSP SALT
¼ TSP PEPPER
1 TSP DRIED THYME
1 ¾ C CHICKEN BROTH
2/3 C MILK
2 C CHICKEN, COOKED AND CUT INTO BITE SIZED PIECES
1 (10 – 16 OZ) BAG FROZEN MIXED VEGETABLES
1 CAN (10 COUNT) BISCUITS
BAKE THE BISCUITS PER THE PACKAGE DIRECTIONS. KEEP WARM.IN A LARGE SKILLET MELT BUTTER. ADD THE ONION AND SAUTÉ UNTIL JUST TENDER. ADD FLOUR TO THIS MIXTURE AND STIR UNTIL ALL THE FLOUR IS ABSORBED. ADD THE CHICKEN BROTH SLOWLY, STIRRING ALL THE TIME. THE MIXTURE WILL THICKEN SLIGHTLY. ADD THE SALT, PEPPER, THYME, MILK, CHICKEN AND VEGETABLES. SIMMER FOR 25 MINUTES. SERVE TOPPED WITH BISCUITS.