Chicken and Biscuits

Here is one of my long-time old faithful casseroles.  And it is every bit as down home and filling as it sounds.  I mean, you can't get much more comfort food sounding than hollering out that the chicken and biscuits is ready for dinner.  And I can bet you that this here dish will go farther than you expect.  Even my big ole whiskey barrel chested-husband can maybe do 3 biscuits worth himself and that is it.  They won't be not getting up for seconds because they don't want to, they won't be up getting seconds because they can't.  This will fill their bellies up and their britches out.  This here is hilly billy soul food.

1 T. of extra virgin olive oil
sea salt and fresh cracked pepper
1 1/2- 2 lbs. of boneless/ skinless chicken breast filet's
1 lb. bag of washed and peeled fresh baby carrots
1 lb. bag of frozen whole kernel sweet corn
1 lb. bag of frozen cut green beans
1 can of cream of chicken soup
1 can of cream of celery soup
1 cup of milk
1/8 tsp. of dried crushed thyme
1/2 tsp. of dried parsley
1/8 tsp. of white pepper
2 rolls of 10-count refrigerated biscuits (it has to be the little biscuits, I have tried Grand's twice before and they end up raw underneath and burnt on top)

-Preheat your oven to 400*.  Heat up the e.v.o. in a large saucepan over medium-high heat.  Salt and pepper both sides of the chicken filet's.  Saute them for about 3-4 minutes on each side or until they have a nice light golden browning going on.  Toss them on a plate to cool before cutting into bite-sized pieces (or else you will lose all the juice's from them if you slice them up before they cool); set aside.  Meanwhile, you can steam your veggies.  Start with the carrots in a small deep saucepan with about 1 1/2" of water, cover them and let them simmer on low-medium heat for about 10 minutes.  Then add in your frozen corn and green beans (they will add more water into the pan as they begin to thaw).  Let all of them steam for about 5-10 more minutes or until they are all crisp-tender; strain and set aside.  Now, back to the pan that you sauteed the chicken in, bring it back up to a medium heat and add in the 2 canned soup's, the milk, thyme, parsley and the white pepper.  Stir well and bring to a quick boil.  Pour this into a large 2 qt. baking dish along with the chopped chicken and the strained veggies; mix well.  Place in the center of your oven, un-covered to bake for 15 minutes.  Remove the pan from the oven and cover the top with the 20 biscuits.  Place back in the oven for another 15-18 minutes or until the tops of the biscuits have just begun to brown (careful though, those little suckers burn easily!).  Serves 6-8.  Enjoy!