Preheat the Holland Grill. Melt margarine in medium saucepan. Stir in flour and chicken broth, cook over low heat, about five minutes or until mixture is smooth and thickened. Stir in carrots, peas and chicken. Add thyme, salt and pepper. Let simmer five minutes for the flavors to blend then remove from heat.

Place 1/2 chicken mixture into buttered 2 quart casserole dish. Place five biscuits on mixture, add remaining chicken mixture, top with remaining biscuits. Place in Holland Grill until golden brown, about 25-30 minutes.

*Turkey may be substituted for chicken.