In a large pot or Dutch oven, combine chicken broth, cream of chicken soup, diced onion, minced garlic, thyme, and black pepper.

Bring the mixture to a boil over medium-high heat.

Reduce heat to a simmer and stir in the shredded chicken and frozen peas and carrots.

Cut each raw biscuit into quarters or small bite-sized pieces.

Drop the biscuit pieces into the simmering liquid one at a time, ensuring they do not stick together.

Cover the pot and simmer for 10 to 12 minutes, or until the dumplings are cooked through and no longer doughy in the center.

Gently stir and serve hot.