Preheat the oven to 375°F. Place the biscuits on a parchment-lined baking sheet. Bake for only 8 minutes, and remove.
Melt butter over medium heat in a saucepan, and add the peas and carrot. Saute until defrosted. Whisk together the cream of mushroom soup, chicken soup, milk, and thyme. Mix in salt and pepper to taste. Stir in the chicken and cooked veggies.