mock chicken pot pie

Just so you know, I should be riding my bike right now since everyone is asleep, but I was so excited that I wanted to get in on the fun!

1/2 bag mixed frozen veggies (I use frozen corn and peas and I always add extra)
3 cups cubed and cooked chicken (throw the frozen chicken tenders in the pot when you cook the potatoes)
1 C cubed and peeled potatoes
1 C cubed and peeled sweet potato
1/2 cup carrots peeled and chopped (I use the baby carrots just cut into chunks)

Cook veggies and chicken until fork tender and drain.
Mix together and cook
1/4 c butter
1/2 C flour
1/2 tsp salt
1/2 tsp ground sage (thyme is really a really good substitute)
1/8 tsp ground black pepper
2 c water w/ 2 chicken bullion cubes dissolved in it
3/4 c milk until bubbly
Pour gravy over veggies and chicken in a 9x13 pan and put into a hot 375 oven until bubbly.
Remove from oven and drop favorite biscuit dough evenly across the top or use the store bought refrigerator biscuits. Return to oven for an additional 15 minutes or until biscuits are browned.
Very important that the mixture is bubbly before you put the biscuits on top or they will be doughy on the bottom.
This reheats really well and the biscuits don't go soggy.