Cheesy Biscuit Pot Pies

• Meat

  • 2 Chicken breasts

• Produce

  • 1 Parsley, fresh
  • 1 (12 oz bag Vegetables, frozen

• Baking & Spices

  • 2 tsp All-purpose flour
  • 1 tbsp Italian seasoning
  • 1 Salt, Coarse

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 (16.3 oz can Biscuits

• Dairy

  • 1/3 cup Milk
  • 2 cups White cheddar cheese

Found on bevcooks.com

Ingredients

• 1 Tbs. extra virgin olive oil
• 2 chicken breasts
• 1 Tbs. Italian seasoning
• 1 (12 oz) bag frozen vegetables, thawed
• 1 (16.3 oz) can of biscuits (I used Grands)
• 2 tsp all-purpose flour
• 1/3 cup milk
• 2 cups (about) freshly grated white cheddar cheese
• coarse salt
• fresh parsley, for garnish

Directions

• Preheat the oven according to the biscuit can. I think it was 375.
• Heat the oil in a medium skillet over medium-high. Season the chicken with the Italian seasoning and a pinch of salt. Sear, covered, on one side for 5 minutes. Flip, cover and sear for 4 more minutes. Let the chicken rest a few minutes, then give it a good chop.
• In a large bowl, combine the chopped chicken with the thawed veggies, flour and milk. Give it a good pinch of salt and stir to combine everything.
• Roll out each biscuit until it’s like, 5 inches across, then lightly press them into ramekins. Evenly fill each ramekin with the chicken/veggie mixture, and top with grated cheese. Bake for 25-30 minutes, or until the cheese is starting to brown and bubble, and the biscuit dough is cooked through.
• Garnish with parsley and watch them disappear like whaaaaat.
• Makes 8 ramekins.