Cheddar Bay Chicken Pot Pie

\ Rotisserie chicken works; I roasted my own bird*

Filling:

3 tbsp butter

1 tbsp oil

1 medium onion, diced

2 carrots, diced

2 celery ribs, diced

1-2 cups potatoes, peeled + ½-inch dice

3-4 cloves garlic, minced

1-1½ tsp Italian seasoning (or thyme-heavy blend)

Salt + black pepper

3 tbsp butter (for roux)

¼ cup flour

~2 cups chicken stock

½-1 cup milk or cream

2-3 cups cooked chicken (roasted, bite-sized)

1 cup frozen peas

½ cup corn

1/2 cup shredded cheese (top of filling before dough drop)

Cripsy onions (for topping after bake)

Topping:

1 box Cheddar Bay Biscuit mix (prepared to package/to taste)

Included garlic butter packet (use halfway through baking + right out of the oven)

INSTRUCTIONS

1. Cook vegetables + potatoes

In a large pan over medium heat, melt butter + oil.

Add onion, carrots, celery, potatoes.

Cook 10-12 minutes until softened and lightly golden.

Add garlic, seasoning, salt, pepper. Cook 1 minute.

2. Build roux + gravy

Push veg aside.…