This recipe is from the post: The Tale of The Little Chicken That Could, Part II: Individual Chicken Pot Pies

Makes 6 hearty servings 

For the pot pie filling:
3 small Yukon gold potatoes, cut into about a 1/2″ dice, and par-cooked in boiling water for about 5 minutes, then drained
5 Tablespoons of unsalted butter
1 medium onion, peeled and diced
2 stalks of celery, sliced
3 carrots, peeled and diced
8 oz. button mushrooms, halved, then quartered
2 cloves of garlic, minced
1 teaspoon of kosher salt
1/4 teaspoon freshly ground black pepper
5 Tablespoons flour
3 cups of the roasted chicken stock
1/4 cup half and half
1/4 cup 1% milk
leftover shredded roasted chicken, about 2 1/2 cups
1/4 teaspoon cayenne pepper
2 Tablespoons finely chopped parsley
1 1/2 teaspoons finely chopped thyme leaves

For the Lemon-thyme sweet potato biscuit topping:
1 cup all purpose flour
1 1/2 teaspoons sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 1/2 Tablespoons unsalted butter, chilled
1 medium sweet potato, wrapped in foil, baked at 400 degrees about 20-35 minutes until tender, then mashed well and cooled
1/4 scant cup buttermilk
1 teaspoon finely grated lemon zest
1/2 teaspoon finely chopped thyme leaves

Preheat the oven to 400 degrees F. Lightly oil 6 ramekins. First make the filling. Heat the 5 tablespoons butter in a large skillet over medium heat. Add the onions, celery and carrot and saute for about 4-5 minutes. Add the mushrooms, garlic, a little pinch of salt and cook, stirring frequently for 5 minutes. Stir in the 5 tablespoons of flour and stir continuously for about 4 minutes to cook the flour and make a light roux. Add the chicken stock, stirring, and bring the mixture to a boil. Reduce the heat to simmer and cook another 5 minutes or until the sauce begins to thicken, stirring occasionally. Stir in the milk and the half and half, then simmer another 4 minutes. Add the potatoes, the chicken, cayenne, salt, pepper, parsley and thyme. Stir well to combine. Taste for seasoning and add more salt and pepper if needed. Divide the filing evenly amongst the 6 prepared ramekins.

Make the biscuit dough by combining the flour, sugar, baking powder and salt in a medium bowl. Cut the butter into small pieces and then cut it into the flour mixture with a pastry blender or two knives, until the mixture resembles coarse meal. In another bowl, combine the sweet potato, the buttermilk, the lemon zest and the thyme. Pour the wet mixture into the flour mixture, stirring until all ingredients are just moistened. Turn the dough out onto a lightly floured surface and knead lightly, just until the dough has come together into a ball, don’t over knead. Roll the dough out into about a 1/2 inch thickness. Cut out 6 biscuits with a 2 1/2 inch round cutter, reassembling the scraps and rolling again to make the last biscuit…this will use up all the dough. Place one biscuit on top of each filled ramekin.

Line a cookie sheet with aluminum foil. Place the ramekins on the foil, evenly spaced, and place the pan with ramekins into the oven. Cook the pies in a 400 degree oven for about 25 minutes, or until the chicken filling is simmering and the biscuits are cooked through and golden brown on top. Remove from the oven and allow to sit for about 5 minutes before serving. Decorate with a bit of chopped fresh parsley if desired. This makes six servings, and leftovers will keep well for a day in the fridge and can be reheated in the microwave.