3cupsmixed vegetablesI used a mixture of corn, carrots, and peas - can be fresh or frozen and thawed
2cupscooked chicken breastchopped
16ouncesbiscuit dough8 biscuits
Preheat oven to 375 degrees F.
In medium saucepan, cook onions in butter over medium high heat until they start to brown, about 5-10 minutes. Add the flour and stir well to combine into a roux. Allow to cook until the flour starts to smell wonderful, about 3-5 minutes. Add the broth and whisk well to fully combine. Allow gravy to thicken over the heat, stirring frequently.
Add the vegetables to the gravy and cook until they are heated through and they start to soften. Add your meat and allow mixture to heat through.
Add mixture to 6 mini pie tins (can be combined in casserole dish instead, but pie tins are more fun).
Flatten six of the biscuits into disks that just about cover pie tins and loosely place them on top. You can either cook the remaining two biscuits on their own or divide up the dough onto the pot pies.
Bake in preheated oven for 15-20 minutes until biscuits are golden brown.