Individual Chicken Pot Pies - cooking recipe

Ingredients

1 teaspoon olive oil
1 garlic clove
1 yellow onion
2 carrots
4 tablespoons flour
10 ounces frozen cut green beans
1 cup chicken stock
3 cups skim milk
2 large red potatoes
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces chicken breasts, cubed
1 teaspoon basil, dried
1 teaspoon thyme, dried
1 teaspoon parsley, dried
3 buttermilk biscuits, refrigerated

Preparation

Chop onion and garlic, and cook in a dutch oven with olive oil over medium high heat until onions are soft, but not browned.
Slice and add carrots, cook until soft.
Add 4T flour and cook for 3 minutes.
Add chicken stock, stirring constantly, and reduce heat to medium.
Add green beans, milk, chicken, salt, pepper, and herbs.
Cut potatoes into 1/2 inch cubes, and add to pot.
Simmer for 30 minutes, covered.
Ladle soup into 4 french onion soup crocks, or other oven safe bowls.
Roll 3 biscuits together, and divide into 4 equal portions. Roll into discs 1/4 inch thick, and place over crocks.
Bake for 15 minutes at 300 degrees, or until golden.