Chicken pot pie filling

I just made this and it is so amazing!!! I love it. I made a bunch and froze it for a freezer meal. There were a lot of things I changed with this recipe. Again I got this from pinterest and changed it up my way. I put them in pot pie cups by putting biscuits in a cupcake tin like the ones I did on the chicken pot pie cups post. This filling is so much better but it takes longer to cook than the other one. So I didn't have the full 3 cups of stock so I put a can in and 2 chicken bullion cubes in. I just poured milk in till it was less thick, I didn't exactly measure it. Also I boiled the chicken and put the carrots and S&P in with the chicken. Its so much easier to cut when you boil it and you get more flavor. I put some of the broth from the chicken boiling:)

What you'll need:

• Handful of carrots
• 1 tsp thyme
• 1 c frozen vegetable mix
• 1 c flour
• 1 c butter (2 sticks)
• 1 1/4 c milk ( or just pour it in)
• 6 small Chicken tenderloins cooked and cut up
• Half of onion chopped
• 1/3 c or less of broth from boiling chicken

What to do:
 In a pot put chicken and carrots in and boil till carrots are tender and chicken is cooked. While chicken is cooking put biscuits in muffin tin. Remove chicken and carrots and cut up, set aside. In a large skillet, sauté onion in butter until tender. Stir in flour, salt, thyme, and pepper until blended.  Gradually stir in broth and milk.  Bring to a boil.  Cook and stir for a couple minutes or until thickened.  Add the chicken, peas, corn,  and carrots.  Remove from heat.

Place spoonfuls in biscuits till full. 

Cook at 375 degrees till biscuits are a light brown.