Creamy Chicken Pot Pie

*1 can (15 oz) peas & carrots may be substituted for the frozen. A pinch of dried thyme may be substituted for the fresh.Preheat oven to 375 degrees F.Partially cook the sliced carrots if using fresh or frozen.In a large saucepan, melt the butter over low heat. Crush the stock cube--mine was soft so I broke it up by hand, but you could put it in a sandwich bag and use a hammer. Add the crushed stock cube to the butter and stir until dissolved. Add the flour, stirring well and making a smooth paste (roux). Cook the roux for about 2 minutes, stirring it constantly. Slowly add the milk stirring constantly to prevent any lumps. Add the thyme, if using. Cook sauce over medium heat until it thickens. Cook for one minute. Set aside.In a large bowl, combine the thawed peas (or add drained canned if using), partially cooked carrots, cubed chicken and sauce. Mix well.Turn into a 3 quart baking dish. Top with biscuits.Bake for 20-30 minutes, or until biscuits are golden brown and sauce is bubbling.Serves 4-6