Make the biscuits. heat oven to 425 degrees Fahrenheit.

In large bowl whisk together flour,baking powder and salt.

Cut in butter using fork or pastry cutter until mixture resembles coarse crumbs.

Stir in milk til just combined. (Don't overmix)

Turn dough out on well floured surface and knead 2-3 times. Pat or roll to 1/2 inch thickness, use round cutter to cut.

Place on baking sheet. Bake 12-15 minutes until lightly browned, remove and set aside.

Prepare the creamed chicken. Melt butter in a large skillet over medium heat. Add diced onions. Cook 3-4 minutes until softened, add minced garlic cooking until fragrant. (30 -60 seconds)

Sprinkle flour over onions and garlic and stir constantly, cooking 1-2 minutes until flour turns light golden brown to make your roux.

Whisk in chicken broth, followed by milk. Stir until smooth and thickened 7-10 minutes.

Add shredded chicken,thyme, pepper and salt. Cook til heated through. If it is to thick add a little broth or milk to thin to your liking. Stir in parsley.

Split open biscuits, spoon chicken over the top and serve.