Mini Chicken Pot Pies

By carvalhohm

Ingredients

• 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

Details

Adapted from yesterdayontuesday.com

Preparation

Step 1

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.