Mini chicken pot pies

• 1 rotisserie chicken or chopped cooked chicken breast
• 1/2 cup carrots chopped*
• 1/2 cup celery chopped*
• 1/2 cup yellow onion chopped
• 1/2 cup mushrooms chopped
• 3 Tbsp butter
• 3 Tbsp Flour
• 1 cup chicken broth
• 1/3 cup Milk
• salt & pepper
• 1 package of Grand biscuits

* can also use frozen mixed vegetables to replace fresh celery and carrots

1. Preheat oven to 375 F.  In a saute pan, melt 3 T. butter. Add carrots, celery and onion. Salt & pepper to taste. Cook until onion is clear.
2. Add flour to vegetable mixture and whisk together for 1 minute.  Slowly add chicken broth and milk and stir together until boiling.  Season with salt and pepper.  Add chicken and mix in.
3. Roll out each biscuit and use it to line the inside of muffin tins or ramekins.  Then spoon vegetable and chicken mixture into each.  
4. Cook in oven for approximately 15 minutes or until biscuits are golden brown.