Individual Chicken Pot Pies

Adapted from Ellie Krieger
Everyone loves chicken pot pie, at least to my knowledge. Maybe it's the comfort food aspect, or the thought of having your own personal pot pie :) Regardless, these are great when it's cold outside. I will say -- this is not your recipe if you're in a hurry for dinner. These do take some time! This particular recipe made 3-4 pot pies, depending on the size of your dishes. I adapted this by using different vegetables and different toppings.

• cooking spray
• 1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons olive oil, divided
• 2 leeks, bottom 4 inches only, washed well and chopped
• 2 cups carrots, chopped
• 2 medium potatoes cut into bite size pieces
• 1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
• 2 cloves garlic, minced
• 1 1/2 cups low-fat milk
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon fresh thyme leaves
• can of biscuits (I used Pillsbury Simply Buttermilk)
• 2 tablespoons grated Parmesan

Preheat the oven to 350 degrees F. Spray the individual-sized baking dishes with cooking spray. Season the chicken with 1/4 teaspoon salt and a few turns of pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, turning once. Transfer the chicken to a plate.

Add 2 more teaspoons of the oil, the leeks, and the carrots to the pan and cook until vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and remaining salt and pepper and cook for 2 more minutes.

Add the milk to the pan. Stir the flour into the chicken broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 10 minutes. Stir in the reserved chicken, peas, parsley, and thyme. Spoon the mixture into the prepared baking dishes.

Open the biscuits and roll each biscuit so that it's thinned out. Place 1-2 biscuits on top of each dish (make sure most of the top is covered). Top each pie with Parmesan. Place on a baking sheet and bake until the filling is bubbling, about 25-30 minutes.