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Preheat oven to 400.
Melt 1 tablespoon butter in a small frying pan or saute pan over medium heat. Add 1 small diced shallot and saute for 5 minutes, until they just start to brown. Add 2 minced garlic cloves and cook for another minute.
Add 1 teaspoon dried parsley, ½ teaspoon dried thyme, and ¼ teaspoon each of ground mustard, red pepper flakes and salt and cook for another minute.
Add 4 ounces (about ½ cup) each diced chicken and frozen vegetables and toss to coat. Cook for 5 minutes.
Sprinkle over 2 teaspoons of flour and toss to coat everything.
Increase heat and pour in ¾ cup chicken stock. Bring to a boil, reduce heat and simmer for 10 minutes.
Add 1 tablespoon heavy cream, stir to combine and turn off heat.
Pour filling into a small ramekin (I use a 8 ounce size). Top with biscuit. If needed, you can flatten the biscuit a little to help it spread out - you want it to cover most of the filling!
If desired, brush a little extra heavy cream or butter on top of biscuit.
Bake for 20 minutes, until biscuit is golden brown and filling is bubbly.
Let cool for a few minutes before eating.