chicken pot pie

this is my favorite twist on the classic chicken pot pie.  i found it in "the new best recipe" cookbook.  if your family likes mushrooms (which most of mine unfortunately don't) add them in with the carrots and celery.

ingredients

1 recipe fluffy buttermilk biscuits
1 1/2 lbs chicken breast, diced in small cubes and sauteed til brown
2 C chicken broth
1 1/2 T oil
1 onion, chopped fine
3 carrots, diced
2 celery ribs, diced
4 T butter
1/2 C (or more) flour
1 1/2 C milk
1/2 t dried thyme
1/2 t dried marjoram
3/4 C frozen peas, thawed

directions

make the biscuits and refrigerate until ready to bake.  heat oven to 400.  heat oil over med-high and add veggies (minus the peas) and saute until tender.  season with salt and pepper and combine with the chicken.  heat butter over medium heat.  when foaming subsides, add flour and mix about 1 min.  whisk in chicken broth, milk and herbs and heat until thickened and bubbly.  pour filling over veggies and chicken and add peas.  ladle soup into ramekin dishes.  top each ramekin with a biscuit.  bake 20-25 min or until biscuits are golden and filling is bubbly.  now you have individualized little pot pies!