Chicken Pot Pie

This was always one of my favorite dishes growing up. I appreciate it even more now as the mom of the house. It's fairly quick to prepare, the ingredients are usually a stock item in my cupboard/fridge, and it's a whole meal in one dish . . . love it!

1/2 c chopped onion
1/4 c butter or margarine
1/2 c flour
2 tsp chicken bouillon
1/4 tsp salt
1/4 tsp thyme
1/8 tsp pepper
1 3/4 c milk
1 1/2 c water
2 cans (6 1/2 oz) tuna or chicken
1 c frozen vegetables
3 Tbsp parsley
1 pkg biscuits

Saute onion in butter until tender, but not brown. Blend in flour, bouillon, salt, thyme, and pepper. Add milk and water. Cook and stir until thickened and bubbly. Stir in chicken (or tuna), cooked vegetables, parsley; heat until bubbly. Pour into small individual casserole dishes or into one large casserole dish. Quarter uncooked biscuits and quickly place atop the hot filling. Bake at 400 degrees for 10-12 minutes or until biscuits are lightly browned.