Preheat oven to 375°F (190°C).

In a mixing bowl, combine the Cheddar Bay Biscuit Mix with 3/4 cup milk and 1/2 cup shredded sharp cheddar. Stir gently until no dry flour remains. Set the seasoning packet aside for later.

Heat a large skillet over medium heat and melt 3 Tbsp butter. Add chopped celery, carrots, and onion. Cook, stirring occasionally, for 4-5 minutes until vegetables are softened but not browned.

Sprinkle 1/4 cup flour and 2 tsp poultry seasoning over the vegetables. Stir continuously for 60-90 seconds so the flour cooks and the raw taste disappears.

Slowly pour in 2 cups chicken broth and 1 cup heavy cream while stirring or whisking. Bring to a gentle simmer and cook 2-3 minutes until the sauce thickens and coats the back of a spoon.

Stir in 4 cups shredded chicken until evenly distributed. Taste and adjust seasoning (add salt and black pepper if needed). Transfer filling to a 9x13-inch casserole dish if the skillet isn’t oven-safe.

Drop spoonfuls of the biscuit mixture over the filling, leaving tiny gaps for steam to escape.

Bake for 14-18 minutes until biscuits are golden and cooked through and the filling bubbles at the sides.

While the pot pie bakes, mix the biscuit seasoning packet with 1/4 cup melted butter. When the pot pie is done, brush the top biscuits with the seasoned butter for that Cheddar Bay shine.

Let rest 5 minutes before serving.