Chicken Pot Pie Filling:

• 1 1/2 pounds boneless skinless chicken breasts or thighs
• 2 cups low-sodium chicken broth
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 2 medium potatoes, peeled and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1/2 cup heavy cream or half-and-half
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

For Topping:

• 1 can refrigerated biscuits or 1 sheet puff pastry