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2. Make the Creamy Sauce
In a medium saucepan over medium heat, melt the butter. Whisk in the flour until smooth, creating a roux. Cook for 1–2 minutes , stirring constantly.
Gradually pour in the milk, whisking continuously until the mixture thickens slightly—about 3–5 minutes . Stir in the shredded chicken and thawed mixed vegetables until heated through. Season with salt and pepper to taste.
Optional : Add a pinch of garlic powder or dried herbs for extra depth.
3. Add the Cheese
Stir in the shredded cheddar cheese until it melts completely and blends into the creamy filling. Remove from heat and let the mixture cool slightly.
4. Prepare the Biscuit Crusts
Separate the refrigerated biscuit dough into individual pieces. Use a rolling pin to flatten each biscuit into a circle about 1/4 inch thick.
5. Assemble the Pot Pies
Spoon about 2–3 tablespoons of the cheesy chicken filling onto the center of each flattened biscuit. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal. Use a fork to crimp the edges for added flair.
Pro Tip: If desired, brush the tops of the pot pies with a beaten egg for a shiny, golden finish.
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