Preheat your oven to 400 degrees. Grease a muffin tin and set aside.

In a large bowl, whisk together the 2 1/2 cups flour, baking powder, and salt.

Add in the 8 tablespoons cold butter and mix together with a fork until the mixture becomes crumbly - the size of peas.

Slowly mix in the 1 cup cold milk until a dough forms.

Roll the biscuit dough out on a floured surface to 1/4 inch thick.

Using a water glass or biscuit cutter, cut out 12 rounds of dough and gently press into the bottom of your greased muffin tin.

Heat 2 tablespoons butter in a large pan over high heat.

Saute the onion until soft, about 5 minutes.

Mix in the garlic and cook until fragrant, about 30 seconds.

Add in the frozen veggies, frozen peas, cooked chicken, seasonings, and mix.

Sprinkle the 1/4 cup flour over top and turn to coat.

Whisk in the milk and chicken broth.

Bring to a boil and reduce heat to a simmer. Let cook until the sauce begins to thicken, about 5 minutes.

Remove from heat and ladle pot pie filling into the muffin tin over the biscuit dough. Fill each slot all the way full.

Bake 12 minutes.