Chicken Pot Pie Casserole

In a large saucepan, melt butter over medium heat. Add chopped onions, salt, black pepper, thyme and sage. Mix in flour to form a paste. Whisk chicken broth and milk into mixture. Cook until thick and bubbly.

Meanwhile, cook chicken breasts on skillet until fully cooked. Cut chicken into small chunks.

Stir chicken and frozen vegetables into thickened chicken broth mixture. Transfer mixture into an 11-by-7-inch glass casserole dish. Top with biscuits, spacing evenly. Bake for 20 to 25 minutes or until biscuits are golden brown.