Preheat the oven to 425. Cut chicken breasts in half the long way so they’re.75” - 1” thick. Spray a 13”x9” pan with cooking spray. Cook for 16-18 minutes.

Shred the chicken with two forks.

Set oven temp to 425.

Spray casserole dish with cooking spray.

In a large saucepan, sauté chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Reduce heat to medium and stir for 2 minutes more. Season with salt and pepper. Add peas and carrots and shredded chicken. Pour into prepared casserole dish.

Put slices of uncooked biscuits onto the chicken mixture.

Bake for 12-15 minutes, or until biscuits are golden brown, and cooked on the bottom.