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1
Filling.
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2
Preheat oven to 400 degrees F. Place eight 7-oz ramekins on a baking sheet lined with foil and set aside.
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3
To make filling, heat olive oil over medium-high heat in large non-stick pot.
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4
Add onions and garlic.
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5
Cook until onions begin to soften, about 3 minutes.
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6
Add celery and mushrooms and cook until mushrooms are tender.
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7
Stir in peas and carrots, thyme, and poultry seasoning.
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8
Cook 1 more minute.
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9
Add broth and corn and let mixture simmer, uncovered, for 2 minutes.
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10
In a small bowl, whisk together evaporated milk and flour until smooth.
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11
Add to pot.
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12
Cook and stir until mixture thickens.
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13
Remove from heat.
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14
Add cheese and parsley and stir until cheese melts.
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15
Stir in cut-up chicken.
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16
Cover and keep warm.
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17
Biscuit Topping.
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18
To make biscuit topping, combine both flours, baking powder, baking soda and salt in a large bowl.
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19
In a medium bowl, whisk together buttermilk, sweet potato, and 2 tbsp of the melted butter.
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20
Add wet ingredients to dry ingredients and stir gently until a ball is formed.
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21
With floured hands, transfer biscuit dough to a lightly floured surface and press out or roll dough to about 1/3-inch thickness.
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22
Using 21/2-inch-round cookie cutter, cut dough into circles just slightly smaller than the top of your ramekins.
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23
Fill ramekins with warm chicken mixture and top with biscuit.
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24
Brush tops of biscuit with remaining melted butter.
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25
Bake for 13 to 15 minutes, until filling bubbles and biscuits are puffed up a golden brown.
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26
Let stand for 5 minutes before serving.
