• Preheat the oven to 425°. Spray a 9x13 baking pan liberally with nonstick cooking spray and set aside.

Filling

• In a large skillet over medium heat, add olive oil. Once warm, add the diced onion and cook until translucent {about 3-4 minutes}. Add minced garlic and continue to cook for an additional 30 seconds.
• While the onions are cooking, combine the cream of mushroom soup, chicken broth and milk in a bowl and whisk to combine. Add to the onion mixture. Then add the salt, pepper and thyme. Stir until the mixture is warm.
• Once the mixture is warmed through add the peas and carrots, along with the chicken and stir until everything is evenly distributed. Pour the mixture into your prepared 9x13 baking pan. Put into the oven uncovered while you are working on your biscuit mixture.

Biscuit Topping

• Combine Bisquick, shredded cheese and dried parsley, stir to combine. Add buttermilk and stir until everything is incorporated {but don't over mix}. Remove the pan from the oven and divide the dough into 8 pieces. Form them into a disc shape with your hands and place them on top of the casserole. Put in the oven for an additional 15-18 minutes or until the biscuits are cooked through and starting to brown on the top.
• The final step is to combine the melted butter and garlic powder. Remove the casserole from the oven and immediately brush the garlic butter over the biscuits. Serve warm. Store leftovers in the refrigerator for up to 3 days.