Chicken pie

I used leftover turkey for this one.

Filling

1 tsp olive oil

1 cup diced onions

1/2 cup diced celery

1 tsp minced garlic

3 cups thinly sliced mushrooms

3/4 cup forzen mixed peas and carrots thawed.

1 tsp tyme

1/4 tsp poultry seasoning

1 3/4 c chicken broth

1 cup cream style corn

1 cup evaporated milk

3 Tbsp flour

3 c chopped cooked chicken or turkey.

1 Tbsp minced parsley

Biscuit crust

1 c flour

1/2 c whole wheat flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

3/4 cup mashed sweet potato

1/2 c buttermilk

3 Tbsp melted butter

1. Preheat oven to 400 degrees. Place 8 - 7 oz ramekins on a foiled lined baking sheet

2. To make filling, heat olive oil over medium heat in a large pot. Add onions, celery,garlic. Cook unitl onions soften, about 3 minutes. Add mushrooms and cook unitl mushrooms are tender. Stir in peas and carrots, thyme and poultry seasoning. Cook 1 more minute. Add broth and corn and let mixture simmer, uncovered for 2 minutes

3. In a small bowl whisk together evaporated milk and flour until smooth. Add to pot. cook until mixture thickens. Remove from heat and add chicken and parsley. Keep warm.

4. To make crusts. combine both flours, baking powder, baking soda, salt in a large bowl. In another bowl whish sweet potato, buttermilk and 2 Tbsp melted butter. Add wet to dry ingredients and stir gently until it forms a ball. Transfer dough to a floured surface and roll or pat down to a 1/2 inch thickness. Cut circles slightly smaller than your ramekin. Fill ramekins with warm chicken and place biscuit on top. Brush with melted butter and cook for 13 - 15 minutes. Let stand for 5 minutes before serving.

Enjoy