1. Preheat oven to 400F.
2. In a large oven proof skillet (if you don’t have an oven proof skillet, just use a regular skillet), heat olive oil over medium heat. Add mushrooms, season with salt and pepper, and cook until softened. Add garlic and cook an additional 30 seconds.
3. In a mixing bowl, whisk together milk and cornstarch. Add to the skillet. Cook for 3 minutes, stirring occasionally over medium heat. Add frozen mixed vegetables, thyme, and sage. Add shredded chicken. Stir to mix everything together. Remove from heat. If your skillet is NOT oven proof, transfer mixture to an 8x8 baking dish.
4. Make drop biscuits. In a large mixing bowl, add flour, baking powder, salt, sugar, and butter. Use a fork or pastry knife to cut butter into flour. Add in @lifewaykefir whole milk and cheese. Stir with a wooden spoon to combine. Batter will be wet.
5. Using a spoon, scoop batter and place in a random assortment on top of chicken/vegetable mixture. Bake for 25-30 minutes in preheated oven.
7. Serve and enjoy!
