Chicken Potpies

2 chicken breasts, cooked (chicken may be fried or boiled and then cut into pieces)
1/2 onion, minced very fine
1 cup frozen peas and carrots
1/2 teaspoon thyme
salt and pepper
1 cup chicken broth
1/4 cup milk
2 Tablespoon parsley or Italian seasoning
3 Tablespoons flour
2 Tablespoons margarine
Biscuit dough
prepared stuffing

Cook peas and carrots for about 5 minutes in boiling water.
Drain and set aside.
In the same saucepan, cook onion in margarine until tender.
Stir in flour, salt, pepper, and thyme.
Add chicken broth and milk.
Cook until thick and bubbly over medium low heat.
Stir in peas and carrots and cooked chicken and parsley.
Pour into 8"x8" baking dish.
Put prepared stuffing on top.
Roll out biscuit dough and cover the top of casserole.
Trim off excess.
Bake at 400* for about 15 minutes.