Slice and dice your veggies into bite size pieces. Cook your chicken on a skillet with a teaspoon of vegetable oil and dice then set aside.
In a large skillet, melt the butter and then add the carrots, celery, and onions. Let the veggies cook for 3 minutes on medium heat and then add the mushrooms and peas. Cook another 3 minutes.
Add the salt, pepper, and poultry seasoning to the veggies and mix well.
Add the cooked chicken broth to the veggies and cook for 2 minutes.
In a small bowl, whisk together the cream and flour. Slowly pour this mixture into the skillet and stir in. Add the chicken to the mixture and cook on low for 5 minutes.
Open the biscuits and take one uncooked biscuit and slice it in half. Using a rolling pin, slightly stretch the half of dough so it fits the bottom of your dish. Lightly grease your ramekin and then lay it down so it almost covers the bottom. Repeat this step to all four dishes and then pop in the oven for 2-3 minutes to allow the dough to pre-cook.
Remove the dishes from the oven and scoop your filling into on top of your bottom layer of dough until the dish is filled.
Top your biscuit chicken pot pie with a whole biscuit.. Push it down gently to mold into the filling and then bake in the over for 20 minutes or until the top biscuit is golden brown.
Remove your pot pies from the over, let cook for 5-10 minutes and enjoy!