• Dice your celery, carrots, and onion, and then set it aside while you shred/chop your chicken.

Sauté the Vegetables:

• In a large pot or Dutch oven, melt the butter over medium heat.
• Add the diced onion, celery, carrots, and mushrooms.
• Sauté for about 5-7 minutes until the vegetables are tender.

Add Flavor:

• Stir in the garlic paste and Italian paste, cooking for another minute until fragrant.

Make the Roux:

• Sprinkle the flour over the sautéed vegetables and stir well to coat.
• Cook for 1-2 minutes to eliminate the raw flour taste.

Add Liquids:

• Gradually whisk in the chicken broth, ensuring no lumps remain.
• Add the heavy cream, Better Than Bouillon chicken base, and Worcestershire sauce.
• Bring the mixture to a simmer, stirring frequently until it thickens.

Combine Ingredients:

• Add the shredded rotisserie chicken and frozen peas to the pot.
• Season with AP and Lemon Bae seasoning to taste.
• Let it simmer on low for another 5 minutes to combine all the flavors.
• As always, be sure to taste as you go and adjust the seasoning to your preference.

Prepare the Biscuit Topping

Make the Biscuits:

• Follow the instructions on the Red Lobster Cheddar Bay Biscuit mix.
• Usually, this involves combining the mix with water and melted butter to create a dough.
• Preheat Oven: If you haven’t already, preheat your oven to 425°F (220°C).

Combine:

• Pour the chicken filling into a large baking dish or casserole dish.

Top with Biscuits:

• Spoon the biscuit mixture over the filling, ensuring an even layer.
• Place the assembled pot pie in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Serve and Enjoy

• Once your Cheddar Bay Biscuit Chicken Pot Pie is out of the oven, let it cool for a few minutes.
• Then, serve it up with a side salad or your favorite veggies for a complete meal.