Preheat your oven to 400 °F

Combine your first three ingredients, making sure that your chicken stock is strong. Make it yourself to taste.

Once those are combined, toss in the chicken and veggies. I used a baby mix of baby peas, carrots and corn. That specific mix does have a sweet, tender taste to it which made this pretty awesome.

Add in your white wine to taste. I used 1/4 cup, you decide what you like.

Fill the ramekins making sure to leave room for the biscuit top.

For the biscuits:

Combine all the dry ingredients well, take a whisk to them or sift. Then cut in the butter until the mixture is coarse crumbs.

Melt the butter for the topping in the microwave with the garlic and parsley. I melted it together to soften up the parsley a bit.

Once the butter is cut in, pour the milk in, add the cheese and combine.

Roll the dough into a log, then cut into 4 even pieces. Flatten them into disks to fit the top of your pies, place them on top of each ramekin pie.

Using your pastry brush, brush copious amounts of the butter sauce on the top of the biscuits and pop into the oven.

Bake them for approximately 15-20 minutes until they look like this, very golden brown to reduce the chances of “sticky biscuit bottom”.

These were completely cooked through and I let them get very golden brown.