Chicken Pie with Sweet Potato Biscuits

Preheat the oven to 400 degrees F (200 degrees C). Place eight 7-ounce foil containers or oven-safe bowls on a baking sheet lined with foil.

Heat olive oil in a large nonstick pot over medium-high heat. Add onions and garlic; cook until onions begin to soften, about 3 minutes. Add celery and cook for 2 more minutes. Stir in green beans, carrots, thyme, and poultry seasoning; cook for 1 minute. Add broth and corn and let mixture simmer, uncovered, for 2 minutes. Stir in chopped chicken.

Whisk evaporated milk and flour together in a small bowl until smooth. Add to the pot. Cook and stir until mixture thickens. Remove from heat. Add Swiss cheese and parsley and stir until cheese melts. Cover and keep warm.

Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt for biscuits in a large bowl. Combine mashed sweet potato, buttermilk, and 2 tablespoons of the melted butter in a medium bowl; whisk to combine. Add wet ingredients to dry ingredients and stir gently until a ball is formed.

Transfer biscuit dough to a lightly floured surface. Press dough with lightly floured hands or roll dough to about 1/3-inch thickness. Cut dough into 2 1/2-inch circles (or just slightly smaller than the top of your bowls) with a round cookie cutter.

Fill bowls with warm chicken mixture and top each with a biscuit. Brush tops of biscuits with remaining melted butter.

Bake in the preheated oven until filling bubbles and biscuits are puffed up and golden brown, 13 to 15 minutes. Let stand for 5 minutes before serving.