Mamta
Use a sharp knife to dice the veggies. Put diced potatoes, cauliflower and carrots in a pot & add water, cover & bring to a simmer for 8-10 minutes
Sauté onions with olive oil in -low heat. Move veggies to one side, add chicken cubes, and cook chicken.
Add wine to deglaze the pan, scraping off the crusty bits. Push everything aside, melt butter in the center, and whisk in flour.
Bring to a simmer over medium heat or medium-high heat until bubbling slightly. Remove from heat.
Add Peas frozen peas, cream, and lemon juice just before scooping biscuits onto the filling.
Using a 1/4 cup scoop 10 biscuits on top of the filling to create miniature pie crusts. Bake at 425F degrees for 10 minutes..
Your perfect delicious chicken pot pie is ready. Serve and enjoy.