Easy Cheddar Chicken Potpie

• 1 package (16 ounces) frozen vegetables for stew, thawed and coarsely chopped
• 1 jar (12 ounces) chicken gravy
• 2 cups shredded cheddar cheese
• 2 cups cubed cooked chicken
• 2 cups biscuit/baking mix
• 1 teaspoon minced fresh or 1/4 teaspoon dried thyme
• 2 large eggs, room temperature
• 1/4 cup 2% milk

1. Combine vegetables and gravy in a large saucepan. Bring to a boil. Reduce heat; stir in cheese and chicken. Cook and stir until cheese is melted. Pour into a greased 2-qt. round or 11x7-in. baking dish.
2. Combine biscuit mix and thyme in a small bowl. In another bowl, whisk eggs and milk; stir into dry ingredients just until moistened. Drop by tablespoonfuls over chicken mixture; spread gently.
3. Bake, uncovered, at 375u0b0 until golden brown, 23-27 minutes. Let stand for 5 minutes before serving.

frozen vegetables, chicken gravy, cheddar cheese, chicken, biscuitbaking, thyme, eggs, milk

Taken from www.tasteofhome.com/recipes/easy-cheddar-chicken-potpie/ (may not work)