1Heat oven to 375°F. In 3-quart saucepan, stir together soups, thyme leaves and pepper. Stir in vegetables and chicken. Heat over medium-high heat, stirring occasionally, until mixture just begins to boil. Reduce heat; cook 3 to 4 minutes longer. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
2Cut biscuits into fourths and place around outside edges of baking dish over hot chicken mixture.
3Bake 18 to 22 minutes or until biscuits are golden brown and baked through.