Spinach and Artichoke Chicken Casseroles

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3 tablespoons unsalted butter

1 large onion, finely chopped 

Kosher salt 

2 cloves garlic, chopped 

6 tablespoons all-purpose flour 

2 cups whole milk 

Enough chicken soup bouillon for 2 cups broth 

1 1/2 pounds boneless, skinless chicken thigh or breast, chopped into 1/2- to 3/4-inch pieces 

1/2 teaspoon dried thyme 

Freshly ground black pepper 

One 14-ounce can artichokes, drained and chopped 

One 10-ounce block frozen spinach, thawed and drained 

8 ounces light cream cheese 

1/2 bunch fresh parsley 

Pinch crushed red pepper 

One 16-ounce can refrigerated biscuit dough 

1 large egg, lightly beaten with a splash of water 

Flaky salt, such as Maldon