• Preheat oven to 400℉
• Cook 6 chicken thighs and shred, should be approximately 2-2 1/2 cups chicken.
• Lightly oil 9"x13" caserole dish and set aside
• Melt butter in a large skillet over medium heat. Add diced onion and garlic, cook for 2-3 minutes until slightly soft. Add frozen vegetables and cook until softened. Whisk in the flour. Allow flour to cook 2-3 minutes.
• Gradually whisk chicken broth and milk into the flour mixture. Whisk constantly for 2-3 mintues while mixture bubbles and thickens. Stir in shredded chicken, vegetables and seasoning.
• Pour the filling into prepared baking dish. Bake in preheated oven for 15 minutes before topping with the biscuits.

Drop Biscuits

• Mill soft white wheat berries into flour and pour into a medium mixing bowl.
• Add baking powder, salt, garlic powder, melted butter and milk to the flour. Mix until combined.
• Stir in shredded Cheddar Cheese. I recommend shredding your own from a block, it melts better than pre-shredded cheese.
• Remove casserole dish from the oven. Working quickly, use a 1/4 cup cookie scoop to evenly cover the top of the casserole with biscuits. Return to the oven and cook for another 15 minutes, until the biscuits are cooked through.
• If using the optional butter topping, whisk together all ingredients and brush the tops of the cooked biscuits.
• Serve immediately!