Cheddar Bay Biscuit Topped Chicken Pot Pie

Ingredients

• 11 lb cooked chicken breast, shredded(454g)
• 24 tablespoon butter(57g)
• 30.5 cup carrots, diced(65g)
• 40.5 cup celery, diced(50g)
• 50.5 cup yellow onion, diced(75g)
• 66 clove garlic, minced(18g)
• 71.5 teaspoon salt(9g)
• 82 teaspoon black pepper(4g)
• 90.25 cup flour(30g)
• 104 cup chicken broth(960g)
• 110.5 teaspoon dried thyme(0.5g)
• 122 teaspoon fresh rosemary, chopped(2g)
• 131 teaspoon chicken bouillon(4g)
• 140.5 cup heavy cream(120g)
• 151 cup frozen peas(130g)
• 161 box Red Lobster Cheddar Bay Biscuit mix(340g)
• 170.5 cup shredded cheddar cheese(56g)
• 180.75 cup cold water(180g)
• 190.25 cup butter, melted(57g)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a large skillet, melt 4 tablespoons butter over medium heat. Add diced carrots, celery, and onion. Sauté until softened, about 5 minutes.
3. 3Add minced garlic and cook for 1 minute until fragrant.
4. 4Stir in flour and cook for 1-2 minutes to form a roux.
5. 5Gradually whisk in chicken broth, stirring constantly to avoid lumps.
6. 6Add salt, black pepper, dried thyme, chopped rosemary, and chicken bouillon. Stir well.
7. 7Bring mixture to a simmer and cook until thickened, about 5-7 minutes.
8. 8Stir in shredded chicken, heavy cream, and frozen peas. Cook for another 2-3 minutes.
9. 9Pour the filling into a large baking dish.
10. 10Prepare the Cheddar Bay Biscuit mix according to package instructions, using 0.75 cup cold water and 0.5 cup shredded cheddar cheese.
11. 11Drop spoonfuls of biscuit dough evenly over the chicken filling.
12. 12Bake for 20-25 minutes, or until biscuits are golden brown and cooked through.
13. 13Brush the tops of the biscuits with 0.25 cup melted butter.
14. 14Let cool slightly before serving.