Biscuit-Topped Chicken Mini Pies BISCUITS: 2 cups flour 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 6 Tbs. butter, cut up 3/4 cup buttermilk FILLING: 1 Tbs. vegetable oil 3 medium carrots, peeled and sliced 1 medium onion, diced 2 celery ribs, sliced 1/2 lb. mushrooms, sliced 3 cups cooked shredded chicken 3 Tbs. butter 1/2 cup flour 2-1/4 cups chicken broth 1-1/2 cups milk 1 tsp. salt 1/4 tsp. freshly ground pepper 1/4 tsp. dried thyme 1/4 tsp. dried sage 1 cup frozen peas, thawed Make biscuits: In a large bowl, combine flour, baking powder, baking soda and salt. Cut in butter with two forks until mixture resembles coarse crumbs. Stir in buttermilk until dough comes together. On a lightly floured surface, roll dough out to 3/4" thick, the cut with a 3" round biscuit or cookie cutter, re-rolling scraps to make 6 biscuits. Cover with plastic wrap and refrigerate until needed. Make filling: Heat oven to 400. In a large nonstick skillet heat 1-1/2 tsp. oil over medium heat. Add carrots, onion, and celery, and cook 6-8 minutes, stirring frequently, until vegetables are just tender. Transfer to a bowl. Add remaining oil to skillet. Cook mushrooms, stirring frequently, 3-5 minutes or until liquid has evaporated. Stir in onion mixture and chicken. Remove from heat and set aside. Melt butter in a medium saucepan over medium heat. Add flour; cook, stirring 30 seconds (mixture will be quite stiff). Stir in broth, milk, salt, pepper, thyme and sage. Let simmer 1 minute, stirring constantly with a whisk. Add sauce to skillet and stir in peas. Divide filling among six 1-cup ramekins and place on a jelly roll pan. Top each with a biscuit. Bake until biscuits are golden and filling is hot and bubbly, 25-30 minutes. Let cool 15 minutes before serving.
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