cup butter or margarine
boneless skinless chicken breast, cut into ½ inch pieces
cup chopped onion
tsp. dried thyme leaves
can (14 oz.) chicken broth, divided
pkg. (10 oz.) frozen peas and carrots
can (12 oz.) refrigerated biscuits
Preheat oven to 375*. Melt butter in large skillet over medium heat. Add chicken, onion, thyme, paprika and pepper. Cook 5 minutes or until chicken is browned. Combine 1/4 cup chicken broth with flour; stir until smooth. Set aside. Add remaining chicken broth to skillet; bring to a boil. Gradually add flour mixture, stirring constantly to prevent lumps from forming. Simmer 5 minutes. Add peas and carrots; continue cooking for 2 minutes. Transfer to a 1-1/2 quart casserole; top with biscuits. Bake 25-30 minutes or until biscuits are golden brown.