Preheat the oven to 425°F (220°C).
In a large bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, milk, onion powder, garlic powder, and dried thyme. Mix well.
Set the filling aside and prepare the biscuits. In a separate large bowl, whisk together the flour, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the cold milk to the dry mix, stirring gently until just combined. Do not overmix.
On a floured surface, turn the dough out and knead it gently a couple of times to bring it together. Pat it out to about 1-inch thickness.
Cut out biscuits using a biscuit cutter and place them on a baking sheet lined with parchment paper.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top.
While the biscuits bake, pour the chicken filling into a greased 9x13-inch baking dish.
Once the biscuits are done, remove them from the oven and allow them to cool for a couple of minutes before placing them on top of the filling in the baking dish.
Continue baking the pot pie for an additional 15 minutes, until the biscuits are cooked through and serve hot.
