A comforting and hearty chicken pot pie topped with fluffy herb biscuits, perfect for a cozy family dinner.
Melt the butter in a medium saucepan over medium heat.
Ensure the butter is fully melted before adding the flour to avoid lumps.
Whisk in the flour and cook for 1 minute, stirring constantly.
Cooking the flour removes its raw taste and helps thicken the sauce.
Gradually add the chicken broth and milk, whisking continuously until smooth.
Add the liquids slowly to prevent lumps from forming.
Bring the mixture to a boil, then reduce heat and simmer until thickened.
Stir frequently to prevent the sauce from sticking to the pan.
Stir in the sage, thyme, and black pepper.
Taste the sauce and adjust seasoning as needed.
Add the chicken, carrots, sweet peas, green beans, and onion to the sauce.
Ensure all ingredients are evenly coated with the sauce.
Pour the mixture into a 2-quart casserole dish.
Spread the mixture evenly for consistent baking.
Arrange the biscuits on top of the casserole and sprinkle with paprika.
Leave some space between the biscuits for even baking.
Bake in a preheated 425°F oven for 25-30 minutes, or until the biscuits are golden and the filling is bubbly.
Check the biscuits halfway through baking to ensure they don't overbrown.
Serve hot and enjoy your delicious chicken pot pie.
Pair with a fresh salad for a complete meal.
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