• Begin by roasting the chicken: Preheat the oven to 350 degrees. Place the chicken on a baking sheet and add the spices. Drizzle on the oil. Bake for 40 minutes or until the chicken is no longer pink inside. Remove the skin and bones and cut the chicken in bite sized pieces.
• While the chicken cooks, place the carrots and potatoes in a three quart saucepan. Cover with water and bring to a boil. Boil for about ten minutes or until the vegetables are tender. Drain and set aside. Raise the oven to 375 degrees.
• Also, make the white sauce: Melt the butter in a Dutch oven, and stir in the flour. Cook for five minutes. Add the chicken stock and salt and pepper and cook for two minutes, or until a thick sauce forms. Remove from the heat and add the chicken and vegetables.
• Divide the filling between the ramekins, and place them on a baking sheet.
• Place one biscuit in each ramekin and bake them for 25 minutes.

For the Bacon Cheddar Biscuits:

• In a large bowl, sift together the flour, salt and baking powder. Using a pastry cutter cut the butter into the flour until the butter is the size of peas. Using a fork gradually stir in the buttermilk. Try and stir as little as possible. Add the bacon and cheddar.
• On a floured board, pat the dough into a one inch rectangle. Using a three inch biscuit cutter, cut out eight biscuits. It's ok to reroll the dough, but try to handle it as little as possible.
• Brush the tops of the biscuits with the egg and water mixture.