Melt the butter in a Dutch oven over medium heat. Add the holy trinity (onion, celery, and green bell pepper) and cook until softened. Stir in the flour and cook for another 3 minutes.

Add the evaporated milk, chicken stock, and both cans of soup. Fill one empty can with water and add it to the pot. Season with salt, pepper, Cajun seasoning, garlic powder, onion powder, and fresh thyme. Stir well and bring to a boil.

Add the shredded chicken to the pot and let it cook, covered, over low-medium heat for 20–30 minutes.

Tear or cut the biscuits into pieces and add them to the pot 15–20 minutes before serving. Let them cook until soft and fluffy.

Adjust the spices and thickness of the broth to your liking. Serve hot and enjoy!