Ingredients:

For the Filling:

4 cups shredded chicken (about 1 rotisserie chicken)

2 cups celery, chopped

2 cups carrots, chopped

1 yellow onion, chopped

3 tablespoons butter

¼ cup flour

2 teaspoons poultry seasoning

2 cups chicken broth

1 cup heavy cream

For the Cheddar Bay Biscuit Topping:

1 box Cheddar Bay Biscuit Mix (11.36 oz, about 2¼ cups)

¾ cup milk

½ cup shredded sharp cheddar cheese

¼ cup butter, melted

Directions:

Preheat oven to 375°F (190°C).

In a medium bowl, prepare the biscuit topping by combining the cheddar bay biscuit mix, milk, and shredded cheddar cheese. Stir until just combined and set the seasoning packet aside.

In a large skillet over medium heat, sauté the celery, carrots, and onion in butter for 4-5 minutes, or until the vegetables begin to soften.

Sprinkle the flour and poultry seasoning over the vegetables. Stir and cook for 60-90 seconds.

Gradually stir in the chicken broth and heavy cream, bringing the mixture to a simmer. Simmer for 2-3 minutes, or until the sauce thickens enough to coat the back of a spoon.

Stir in the shredded chicken and mix until well combined.

If your skillet is oven-safe, proceed to the next step. Otherwise, transfer the chicken mixture to a casserole dish.

Drop the biscuit topping by heaping spoonfuls over the chicken filling.

Bake for 14-18 minutes, or until the edges are bubbling and the biscuits are cooked through.

Melt the butter and mix with the reserved seasoning packet. Brush the seasoned butter over the biscuit topping.

Serve hot and enjoy!

Servings: 4-6