Mini Chicken Pot Pies With Whole Wheat Parmesan Biscuits

Preheat oven to 425 F.

In a large Dutch oven add oil, onions, and garlic. Let the mixture bloom for 2 minutes. Add in flour and stir to coat onions (this will act as a thickening agent). Stir and cook for a minute or two.

Now, add stock, thyme, rosemary, pepper and garlic salt. Stir. Bring this to a simmer.

Once simmering add in carrots and celery. Cook about 10 minutes until veggies are crisp/tender.

Add in egg noodles and cook another 5 minutes or until noodles are cooked.

Once egg noodles are cooked, add in peas and chicken and allow the mixture to simmer.

Meanwhile make the biscuits. Mix flour, baking powder, and salt in a large bowl. Cut in butter until it resembles coarse crumbs. Add in milk and stir to combine.

Roll out the dough on a floured surface until dough is about 3/4″ thick. Cut out the dough with a biscuit cutter or use a glass or whatever size is going to work for your ramekin dish.

Once noodles are cooked ladle soup into ramekins of your preferred size.

Top each with a biscuit, and top the biscuit with a good handful of Parmesan cheese. Put the ramekins on a baking sheet.

Bake 12-15 minutes until biscuits are cooked through.