STEP 1. Preheat the oven to 175ºC/350ºF. Lightly grease a casserole dish with olive oil and set aside.

STEP 2. Heat a skillet over medium/high heat and melt butter. Add a splash of olive oil to the butter to prevent the butter from browning.

STEP 3. Sautee the onions, celery, and carrots with a bit of salt and pepper until soft and tender (about 8-10 minutes) stirring occasionally.

STEP 4. Transfer the sautéed vegetables to the greased casserole dish and spread them in a single layer to cover the bottom of the dish.

STEP 5. Cover the vegetable layer with a single layer of shredded chicken and set it aside.

STEP 6. In a medium mixing bowl, combine the flour, baking powder, salt, and milk and whisk together until smooth. The mixture should be the same consistency as the pancake batter.

STEP 7. Pour the batter on top of the layer of shredded chicken and spread until all the chicken is covered in this mixture. Do not mix the layers together!

STEP 8. In another mixing bowl, combine the condensed cream of chicken soup, the chicken broth, parsley, thyme, salt, and pepper. Whisk until smooth.

STEP 9. Once more, pour this mixture on top of the batter layer in the casserole dish. Do not mix the layers.

STEP 10. Bake for 40-45 minutes until the top layer has turned golden brown. Remove from the oven and allow to cool for 5 minutes before serving. Enjoy!