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1
Preheat the oven to 375 degrees F.
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2
For the filling: Place the chicken breasts in a large stockpot along with 2 teaspoons of the salt and enough water to cover.
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3
Bring to a boil, reduce the heat and simmer until the chicken is tender, about 30 minutes.
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4
Remove the chicken to a plate to cool, reserving 3 cups of the broth; supplement with canned chicken stock if you are short.
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5
When cool enough to handle, cut the chicken into bite-size pieces.
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6
While the chicken is cooking, combine the potatoes and the remaining 2 teaspoons salt in a medium stockpot.
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7
Fill with water to cover and bring to a boil over high heat.
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8
Lower the heat and cook until the potatoes are tender but not mushy, 15 to 20 minutes.
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9
Drain the potatoes in a colander and set aside to cool.
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10
Melt 4 tablespoons of the butter in a large saucepan over medium heat.
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11
Add the carrots and cook for 5 minutes.
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12
Add the celery, onion and a pinch of salt and pepper; cook until the onions are soft and almost translucent, 4 to 5 minutes.
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13
Add the remaining 4 tablespoons butter and, once melted, add the flour to make a roux.
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14
Cook the flour for 2 minutes, stirring constantly, then add the milk and reserved chicken broth.
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15
Simmer, stirring frequently, until the mixture thickens, 5 to 7 minutes.
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16
Stir in the chicken, corn, peas, celery seeds and garlic powder.
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17
Remove from the heat.
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18
Grease eight 10-ounce ramekins with butter and place on a large, rimmed baking sheet or jellyroll pan.
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19
(Alternatively, grease one 9-by-13-inch baking dish.)
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20
Evenly divide the potatoes among the ramekins.
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21
Spoon the filling over the potatoes, leaving about 1/4-inch of space at the top for the crust.
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22
For the crust: In a large mixing bowl, whisk together the baking mix and pepper until well blended.
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23
Whisk in the melted butter and buttermilk until smooth.
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24
Stir in the Parmesan.
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25
Pour some batter into each ramekin and smooth over the top, being careful not to mix it into the filling.
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26
Bake until the crust is crispy and nicely browned, 40 to 45 minutes.
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27
Let sit for 10 minutes before serving.
