• Preheat the oven to 375°F (190°C).
• Line a baking sheet with parchment paper.

Prepare the biscuits:

• In a large bowl, mix together the flour, baking powder, sugar and salt. Using a pastry cutter or your fingertips, mix the butter into the flour until a crumbly mixture forms.
• Slowly drizzle in the half and half while stirring with a fork until a soft, ragged dough forms.
• Turn the dough out onto a lightly floured surface. Pat it out into a square until ½-inch thick and cut into 6 equal pieces using a 2-inch round cookie cutter (you can also use a knife and cut it into squares).
• Place the biscuits on the prepared baking sheet and brush lightly with heavy cream.
• Bake for 15 to 20 minutes or until golden brown.

Prepare the filling:

• Heat the olive oil in deep skillet and cook the chicken until the outside is no longer pink.
• Turn the heat down to medium and add the onions, garlic, salt, pepper and thyme. Stir frequently so the garlic does not burn.
• Once the onions are translucent, add in the butter and sprinkle in the flour. Mix to coat. Cook for 1-2 minutes until the starch has cooked out and a film starts to form at the bottom of the pan.
• Pour in the chicken stock and milk. Stir until the mixture thickens.
• Add in the frozen mixed vegetables. Let the mixture bubble for 2-3 minutes then take it off the heat and transfer it to the baking dish.
• Place the biscuits on top and serve.