Sarah's Mini Chicken Pot Pies

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin and place on a baking sheet.

Heat oil in a medium saute pan over medium heat; add onion to the hot oil and cook until translucent about 3 minutes. Add chicken; cook and stir until lightly browned about 5 minutes. Add peas mushrooms and carrots followed by chicken broth. Reduce heat to low and simmer stirring occasionally until chicken is no longer pink in the center and mixture thickens slightly 10 to 15 minutes more.

Whisk flour and salt together in a medium bowl. Work butter into the mixture using your fingers working quickly to prevent melting until thoroughly mixed. Scoop mixture into a volcano-shaped cone with a well in the top. Pour in buttermilk. Bring dough together using a fork trying to moisten all flour bits until moist and shaggy.

Take a ball of batter and smooth into one of the prepared muffin cups. Fill with chicken mixture. Repeat until all muffin cups are filled. Cover each with a rolled layer of dough sealing sides to prevent filling from spilling.

Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Continue to bake until crust is light golden brown 10 to 12 minutes more. Serve immediately.