Preheat the oven to 350 degrees.

Prep the 11 X 7 inch baking dish with nonstick cooking spray.

Line a baking sheet with foil.

Pour the chicken broth into a pot.

Bring to a boil.

Add the onions, potato, sweet potato, carrots, celery,

Stir to mix.

Bring the pot to a boil.

Reduce the heat.

Cover the pot.

Simmer for about 6 minutes.

Add in the chicken and frozen peas.

Break up the frozen chunks of peas.

Return to a boil.

Put a colander in a large bowl.

Pour the chicken and vegetables with broth into the colander.

Pour the broth from the bowl back into the pot.

Set aside the chicken and vegetables.

In a small bowl add the flour.

Slowly pour in the milk.

Using a small whisk stir until the flour and milk are blended.

Rinse the heat on broth to medium.

Slowly pour in the flour and milk mixture.

Constantly whisk the flour mixture into the broth.

Continue to cook and stir the mixture for 5 minutes or until it thickens.

Add the chicken and vegetables back into the pot.

Add the thyme, salt, and pepper back into the pot.

Stir to mix.

Pour the chicken mixture into the prepared baking dish. 

Place the unbaked biscuits evenly spaced on top of the chicken mixture.

Place the baking dish on the foil lined baking sheet.

Bake at 350 degrees for 14-16 minutes until the biscuits are golden brown.

Scoop the chicken and vegetables into a bowl. Top with a golden brown biscuit.

Enjoy!