Preheat your oven to 350 degrees F.
Open the refrigerated biscuits and cut each section into quarters, so you have about 32 pieces.
In a large pot, melt the butter over medium heat. Once it’s melted, add the diced onion, carrot, and celery. Sauté for about 5 to 7 minutes, or until the veggies are softened and the onion is translucent.
Next, add the minced garlic to the pot and cook for an additional minute.
Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute.
Gradually stir in the chicken broth and the cream of chicken soup. Bring the mixture to a gentle boil, stirring frequently.
Once boiling, add the cooked cubed chicken and fresh thyme. Cook for 1 to 2 minutes.
Remove the pot from heat and gently fold in the quartered biscuits.
Pour the mixture into a 9×13 baking pan, spreading it evenly.
Bake in the preheated oven for about 15 minutes, or until the casserole is hot and bubbly, and the biscuits are golden brown.
