A creamy chicken filling topped with a melted pimento cheese biscuit crust.
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Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
In a large skillet over medium heat, melt the butter and whisk in the flour for 2 minutes to create a light roux.
Slowly whisk in the chicken stock and heavy cream, simmering until the sauce thickens enough to coat the back of a spoon.
Stir in the shredded chicken, frozen vegetables, thyme, and black pepper, then pour the mixture into the prepared baking dish.
In a small bowl, mix the shredded cheddar, drained pimientos, and mayonnaise to create a thick pimento cheese spread.
Separate the biscuit dough rounds and split each one in half horizontally to create thinner discs.
Place the biscuit discs across the top of the chicken filling and spread a dollop of the pimento cheese mixture onto each biscuit.
Bake for 18-22 minutes until the biscuits are golden brown and the pimento cheese is bubbly and melted.
