4 boneless, skinless chicken breasts
4 teaspoons salt plus a pinch
2 cups peeled and diced red potatoes (3 or 4 medium potatoes)
1 stick (8 tablespoons) butter, plus more for greasing the ramekins
2 medium carrots, peeled and diced
1/2 cup sliced celery (about 2 stalks)
1 medium onion, finely diced
Pinch ground black pepper
1/2 cup all-purpose flour
1 1/2 cups milk
1 cup whole-kernel corn
1 cup frozen green peas
1 teaspoon celery seeds
Pinch garlic powder
2 cups baking mix such as Bisquick, or self-rising flour
1 teaspoon ground black pepper
2 sticks (16 tablespoons) butter, melted
2 cups buttermilk
1/2 cup grated Parmesan