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Ingredients:

 4 cups shredded chicken (Rotisserie Chicken)

 2 cups of celery chopped

 2 cups of carrots chopped

 1 yellow onion chopped

 3 tablespoons butter

 1/4 cup flour

 2 teaspoons poultry seasoning

 3 teaspoons of better than bullion (or 2 cups of chicken broth)

 2 cups of water

 1 cup of heavy cream

For the Cheddar Bay Biscuit Mix

 1 box cheddar bay biscuit mix

 3/4 cup milk (box states water I used milk)

 1/2 shredded sharp cheddar cheese

 1/4 cup butter, melted

Directions:

1. Preheat oven to 375 degrees.
2. Prepare the biscuit topping by combining the cheddar bay biscuit mix with milk and cheese. Stir just until there are no more dry spots. Set the seasoning packet aside.
3. To make the chicken pot pie filling, heat a large skillet over medium heat. Add the celery, carrots, onion, and 3 tablespoons of butter. Cook, stirring occasionally, for 4-5 minutes or until the vegetables start to soften.
4. Sprinkle flour and poultry seasoning over the vegetables and stir, cooking for about 60-90 seconds.
5. Stir water, chicken bouillon, and heavy cream and bring to a simmer. Simmer for 2-3 minutes, or until the mixture thickens enough to coat the back of a spoon. Then stir in the shredded chicken.
6. If your skillet is oven-safe, you can continue to the next step. If your skillet is not, transfer the chicken pot pie filling to a casserole dish.
7. Drop the biscuit mix in heaping spoon full over the top of the chicken pot pie. Bake for 14-18 minutes or until the edges are bubbling and the biscuits are cooked through.
8. Melt the 1/4 cup butter in the microwave or on the stovetop. Stir in the seasoning packet from the biscuits. Brush the top of the pot pie with the seasoned butter.