Mini Chicken Pot Pies
- 2 cans of buttermilk biscuits
- 1/2 stick butter
- 1/2 cup finely diced onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 2 cups shredded chicken
- 1/4 cup flour
- 2 cups low-sodium chicken broth
- 1 cup of white wine (optional)
- 1 cup heavy cream
- 1 cup frozen peas
- 1 tsp thyme, chopped
- salt and pepper to taste
- 16 ramekins
Adapted from yesterdayontuesday.com
Preheat oven to 350 degrees.
Melt butter in a skillet. Add onion, carrots, and celery, and cook until translucent.
Add chicken and stir. Sprinkle flour over mixture and stir.
Cook over medium heat for a couple of minutes, stirring constantly.
Add chicken broth, stirring constantly. Add wine, cream and frozen peas.
Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper and thyme to taste.
Top with buttermilk biscuits.
Bake until biscuits are golden brown, about 15 minutes.