Easy Chicken Pot Pies

Remember, if I make it during the school week, it is EASY.  These easy chicken pot pies can be made in a cast iron wedge pan OR a muffin tin.
 

Easy Chicken Pot Pies 

(makes 8 mini pies)

1 can refrigerator buttermilk biscuits (8 biscuits) 

2 tablespoons unsalted butter

2 tablespoons flour

3/4 cup chicken broth

3/4 cup whole milk

1 clove garlic, minced (or 1/2 teaspoon minced garlic)

1/2 teaspoon salt

1/4 teaspoon dried thyme

a pinch black pepper

1 cup chopped chicken, cooked

2/3 cup frozen mixed vegetables

1/2 cup grated Parmesan cheese

1. Preheat oven to 375 degrees
2. Spray a wedge cast iron pan or muffin tin with cooking spray.
3. Flatten biscuits and place in prepared pan or tin, 1 biscuit per compartment.
4. In a medium saucepan, melt butter over medium heat.
5. Whisk in flour.
6. Gradually whisk in broth, milk, garlic, salt, thyme, and pepper.  Cook, stirring frequently, until mixture thickens (about 10 minutes).
7. Add cooked chicken and vegetables.
8.  Divide mixture among compartments.  Sprinkle with Parmesan cheese.
9. Bake for 22 minutes or until crust is golden brown.

Enjoy!